Contributed By: lillyma_
Nourishing Traditions by Sally Fallon
This delicious spicy condiment goes beautifully with Mexican and Latin American food of all types.
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Total Preparation Time: Less than 15 minutes
Ingredients: Vegetables
Actual Cooking Time: More than 2 hours
Number of Servings: More than 10
Origin: Mexican & Spanish
Special Features: Make Ahead
Vegetarian
Meal Type: Entree
Ingredients
1 Large cabbage, cored and shredded
1 cup Carrots, grated
2 Medium onions, very finely sliced
1 tblsp Dried oregano
1/4-1/2 tsp Red pepper flakes
1 tblsp Whey (if not available, use an additional 1 Tblsp salt) ~ I usually skim the whey off the top of a high quality plain yogurt for this.~
Preparation
In a large bowl mix cabbage with carrots, onions, oregano, red chile flakes, sea salt and whey. Pound with a wooden pounder or a meat hammer for about 10 minutes to release juices. Place in 2 quart-sized, wide mouth mason jars and press down firmly with a pounder or meat hammer 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 tightly and keep at room temperature for about 3 days before transferring to cold storage.
Cook's Notes
Cortido is traditionally made with pineapple vinegar but can also be prepared as in this recipe with whey and salt. Like traditional sauerkraut, it improves with age.
Nutrition Information