Landi Raemi's Cortido

I've been eating my Cabbage into Kraut and Homemade Raw Sauerkraut for nearly five months now and felt a need for a change. I'm not a big fan of the caraway seeds either, so I might eliminate them for future kraut recipes.

Looking for new fermented vegetables, I found a recipe for Latin American Sauerkraut (Cortido) in a new recipe book I purchased called, "Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats" by Sally Fallon.

I have to admit that I am a little bummed posting this blog. I took nearly two dozen photos during the making of my cortido and lost them all. For this reason, I am really unable to show you any of that.

However, I can tell you that I had about five large bowls spread all over my kitchen countertops containing shredded green cabbage, shredded red cabbage, grated carrots and onion, and some partially mixed together. There was also shreds of cabbage, carrots and onion everywhere else! Quite the sight and a bit of a mess to clean up! But, oh! So worth it!

I wasn't sure how I was going to mix all of the contents together since there was a huge quantity, but eventually it all worked out. Some may have contained a little more carrots or a little more onion, but I was looking for a change and decided it was okay to have a little different taste from each jar. In the end I don't think it really mattered anyway. They all fermented together and the taste was better than I expected!

Landi Raemi's Cortido

1 lg. green cabbage, cored and shredded

2 med. red cabbages, cored and shredded

1 bag carrots, grated

3 lg. onions, finely sliced

1/2 c. sea salt and/or Himalayan pink salt mixture

2 t. dried oregano

2 t. dried bell peppers

Before shredding the cabbage, save a few large leaves for covering the cortido. After everything is shredded, grated and sliced, add remaining ingredients and mix altogether. Let the mixture sit for about 10 minutes to release the juices. Next, squeeze with your hands or pound with wooden meat tenderizer, or both, alternating when your hands get sore from squeezing. Continue until you have a nice brime. Stuff into jars. Cover with cabbage leaves and if you don't have enough brime, pour water to 1" under lid, cover and set for three days on shelf.

After the three days are up, remove the cabbage leaves from the top before placing the jars into the refrigerator.

I purchased four of the Perfect Picklers and I am so glad I did! It makes the job so much easier.

Disclosure: The Excalibur Dehydrator link under "Other Sites" is an affiliated link. If you make a purchase using this link ~ you will receive free shipping, along with other specials. I also earn a small percentage to help support my blog. Thank you, your support is appreciated!!