I just recently made a gallon of Cortido this week and I realized that I’ve mentioned my Latin American Sauerkraut several times, but haven’t shared the recipe… My bad.
Latin American Sauerkraut (Cortido)By Marillyn BeardMakes about 2 quarts
- 1 large green cabbage, cored and shredded
- 1 small red cabbage, cored and shredded
- 1-3 cups carrots, grated
- 2-3 medium onions, finely sliced (I prefer red onions)
- 5 garlic cloves, crushed and chopped
- 1 Tbsp. dried oregano (fresh is good too!)
- 1/4- 1 tsp. red pepper flakes
- 1 Tbsp. sea salt
- 4 Tbsp. whey*In a large bowl mix cabbage with carrots, onions, garlic, oregano, red chile flakes, sea salt and whey. Pound with a wooden pounder (check out my pictures) or a meat hammer for about 10 minutes to release juices. Place in mason jar and press down firmly with the pounder until juices come to the top of the cabbage. The top of the cabbage mixture should be at least 1 inch from the top. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage.*if you don’t have whey… use an additional 1 Tbsp of sea salt. I do not like going this route as the flavor is very different. The whey seems to impart a great flavor that sea salt doesn’t give, but some people like this… so try it both ways and see what you like.NOTE: This might produce more than 2 quarts… I usually get about a gallon out of this recipe. So, if you want a smaller option… get a smaller cabbage and use less carrots and onions, but keep the salt and whey the same.