Sauerkraut, because of its European heritage, is a popular fermented vegetable here in North America. But sometimes a little something different is in order. Cortido is similar to sauerkraut in that it is a lacto-fermented cabbage but it is spiced up with flavors from Latin America.
- 1 large cabbage, cored and shredded
- 1 cup grated carrots
- 2 medium onions, quartered lengthwise and very finely sliced
- 2 garlic cloves, minced (optional)
- 1 Tbsp. dried oregano
- 1/4-1/2 tsp. red pepper flakes
- 1-3 Tbsp. sea salt
- In a large bowl mix cabbage with carrots, onions, garlic, oregano, red pepper flakes, sea salt.
- Pound with a Cabbage Crusher or wooden pounder for about 10 minutes to release juices.
- Place in clean glass jars and press down firmly until juices come to the top of the cabbage. The top of the cabbage mixture should be at least 1 inch below the top of the jars.
- Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
- Culture at room temperature (60-70°F is preferred) until desired flavor and texture are achieved. If using a tight lid, burp daily to release excess pressure.
- Once the cortido is finished,put a tight lid on the jar and move to cold storage. The flavor will continue to develop as it ages.