cortido (latin american sauerkraut)
May 18, 2014i know the basics on kefir, yogurt, and fermenting veggies, so i don’t tend to read beginner’s guides. i should, though – they are full of fun recipes i’ve never tried….
like this one!
it’s become one of my favorite ferments!
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cortido
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 tablespoon dried oregano
1/4 to 1/2 teaspoon red pepper flakes
4 tablespoons sea salt
1 tablespoon whey (optional, to kick-start fermentation)
pound (optional) and combine ingredients.
from cultures for health
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ferment in a fido jar, a mason jar with weights, a crock, a pickler, or anything non-reactive. you can even use a casserole dish with a plate on top!
for more information about how to ferment, check out:
– sandor katz’s Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods
– sandor katz’s The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the World
– cultures for health’s lacto-fermentation e-book
– or my quick run-down
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HIGHLY RECOMMENDED! amazing! delicious! sweet, savory, full of flavor – BETTER THAN SAUERKRAUT! try this today!
fried sig 
Free Piano
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