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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Cortido (Latin American Sauerkraut) Recipe

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This recipe for Cortido (Latin American Sauerkraut) is from The Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 large cabbage, cored and shredded
1 cup grated carrots
2 medium onions, quartered lengthwise and very finely sliced
2 garlic cloves, minced
1 tablespoon dried oregano
1/2 - 1 teaspoon red pepper flakes
1 1/2 tablespoons sea salt


Directions:
Directions:
In a large bowl mix cabbage with carrots, onions, garlic, oregano, red pepper flakes, sea salt.
Squeeze with your hands a bit 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.

 

 

 

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