Cortido is a traditional Latin American sauerkraut. I sometimes like to omit the oregano and red pepper flakes and add 1 tbsp powdered dulse or nori (seaweeds) and 1 tbsp each of grated fresh ginger and turmeric.
You need:
1 carrot grated
½ cabbage shredded
1 onion quartered then sliced
1 tsp dried oregano
2 tbls good salt (Himalayan, Murray River, Celtic, Maldon)
1 tsp red pepper flakes
Method:
Mix the ingredients together in a ceramic or glass bowl, then using a wooden mallet – pound for 10 mins. Push the veggies down firmly into your sterilised jar allowing their juices to be released. The mixture should be covered by at least 3 cms of liquid. If not then add a bit more water than has a ¼ teaspoon of salt dissolved in it. Seal the jar well then leave at room temperature for 3 days, then pop it in the fridge. Wait about a season – around 3 months (so make lots) then it’s ready to eat
