Cortido  (Latin American sauerkraut)

From Marti Webster

2013 Mar/Apr


  • 1 large organic cabbage, cored and shredded
  • 1 c. grated carrot
  • 2 medium onions, quartered lengthwise and finely sliced
  • 1 T. dried oregano
  • 1/4 to 1/2 t. red pepper flakes
  • 2 T. of salt
  • (Add a few cloves of crushed garlic as well as cumin seeds for variety)


In a large bowl, mix the cabbage with the remaining ingredients. Using your hands, massage the cabbage until the liquid is released, about 10 minutes. Press firmly into 2 wide-mouth quart-sized jars until the mixture is below the brine, leaving a 1-inch air space below the top of the jar. Cover tightly and keep at room temperature for 1 to 2 weeks before transferring to cold storage or the fridge. Makes 2 quarts.