Cortido: Latin American-Style Sauerkraut
Personally, I find the cortido more flavoursome and interesting than plain cabbage sauerkraut. However, if you want to make this with just cabbage, use 2kg cabbage and omit the carrot, oregano, and cayenne. Use the same technique to bruise the cabbage for up to 10 minutes before packing it into jars. Continue as above for the fermentation time and storage.
Ingredients
- 1.5 kg green cabbage - reserve 2 outer leaves
- 4 carrots, about 500g
- 2 tablespoons (30g) good-quality sea salt
- 1 heaped tsp dried oregano
- large pinch of cayenne optional
Instructions
- Using a food processor or sharp knife, thinly slice/ shred the cabbage. Grate the carrots. I find it much faster to use my food processor for this and also achieves a nice uniform mix.
- Put the prepared vegetables into a large bowl or pot and add the salt, oregano and cayenne. Use your hands to combine the vegetables well. Using a pestle or rolling pin pound the vegetables until bruised and the liquid is released. I find this takes about 3-4 minutes (less time than cabbage sauerkraut as the carrots are very juicy).
- Pack firmly into clean jars using the pestle to push the vegetables down until the liquid rises above them. Leave about 3 cm space at the top of the jar. Fold a piece of the reserved outer cabbage leaf and snugly fit it on top of the vegetables. Secure the lid.
- Place the jar on a dish and leave at room temperature for 3 (summer) to 5 days (winter). After this time transfer the jar to the fridge. The cortido is best after 3-4 weeks but can be eaten after a week.