Cortido is another one of my favorite flavors of sauerkraut! I just fermented a couple of quarts so I thought I’d share my recipe with you. There’s just something about the combo of onion, oregano, and red pepper flakes that’s really unique! If you’ve never had anything like it, you’re just going to have to trust me and try it. My recipe is adapted from the classic traditional foods cookbook Nourishing Traditions.
This recipe makes about 2 quarts.
- 1 large cabbage, cored and shredded
- 1 cup grated carrots
- 1 large onion, sliced thin
- 1 tablespoon dried oregano
- ¼ – ½ teaspoon red pepper flakes
- 1 tablespoon sea salt
- 4 tablespoons of whey (if not available, add another 2 teaspoons sea salt)
- Cut the core out of the cabbage and cut it in to chunks that will fit in your food processor, if using one.
- Shred the cabbage in a food processor with the slicing disc (or you can chop it with a knife).
- Grate the carrots.
- Slice the onion.
- Mix all the veggies in a deep bowl with the oregano, red pepper flakes, and salt.
- Pound it for 10 minutes with a kraut pounder, meat tenderizer, large pestle, or just by squeezing it with your hands (you might want to wear gloves because of the red pepper flakes).
- This will pull some water from the cabbage to make a brine.
- Place the cabbage mixture and brine into quart jars leaving at least an inch of space at the top.
- If you don’t have enough brine to cover all the cabbage, add filtered water to the jar until it’s covered.
- Place the lid on the jar and leave it on the counter to ferment, covered with a towel (or place it in a dark cabinet).
- Make sure you check the jars every couple of days and release some of the gases that build up. If you forget about it long enough your jar will explode. Then you’ll never make that mistake again!
- Check it after 30 days and see how it tastes, if it’s to your liking put it in the fridge, if not, close it back up and check again in a couple of days.
- Store the finished sauerkraut in the fridge.