Cortido (aka curtido) is a variation on sauerkraut that comes from El Salvador. It is typically served alongside a dish called pupusas. ( Boy what I wouldn’t do for a pupusa right about now ) You can use Cortido as a condiment or a side dish.
This is so yummy and good for you. Traditionally it’s made with pineapple vinegar, but I lacto-fermented mine. I’ve been messing around with fermentation here and there. Although now I think I’m going to take it to the next level. My friend Carly told me about this Fermenter’s Club that meets here in San Diego and if possible I’m going to their next meeting. I can’t wait. Until then I will be curing away on my very own.
P.S. If anyone local is interested in coming to a meeting with me, just drop me a line.
from Nourishing Traditions
Makes 2 quarts
1 large cabbage, cored and shredded
1 cup carrots, grated
2 medium onions, quartered lengthwise and very finely sliced
1 TB of dried oregano ( I used a little more because I used fresh)
¼ – ½ t of red pepper flakes ( i used chipotle pepper flakes and 1 t )
1 TB sea salt
4 TB whey ( if not available, use an additional 1 TB of salt )
In a large bowl mix all ingredients. Pound with a wooden pounder or meat hammer for about 10 minutes to release juices. Place in 2 quart-sized, wide mouth mason jars and press down firmly with a pounder or meat hammer until juices com to the top of the cabbage. The top of the cabbage mixture should be at least 1 inch below the top of the jars. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage.
joraNovember 15, 2011 at 9:08 PM
This looks so good (I wondered what you were making when I saw the photos on IG!)….I read Nourishing Traditions awhile back (B's cousin is a huge fan and turned me on to it). I am curious which other fermented foods you have tried making. By the way, when are we hanging out again??
180|360November 16, 2011 at 8:30 AM
I want to go to a fermenting club!! Can't wait to hear more about what you are making.
Desi McKinnonNovember 16, 2011 at 8:33 AM
Jora: I've made the Ginger Carrots too, but they aren't ready yet. I would like to make some martini worthy fermented veggies for the holidays. We can hang out anytime. Let me know when you have time.
Kim: If your ever in town when the club is happening I would love to take you. By then I might have every culture brewing in my fridge. I think that this Fermenter's Club is trying to help other areas organize too. Maybe there will be one in Vegas soon.
ColleenNovember 16, 2011 at 4:28 PM
Yum. The cortido has been my favorite so far from NT. Have you seen the book *Wild Fermentation*? I need to get my hands on that. I made the lacto fermented homemade mayo from NT which was delicious. Maybe I'll do a salsa next? I've got some ripening tomatoes that I rescued from the last days of our tomato plants.
blakeNovember 16, 2011 at 4:28 PM
Aw, I wanna hang out too 🙁 Especially for some fermenting! That club sounds so incredibly, nerdly awesome I can't stand it.
julia wheelerNovember 17, 2011 at 9:53 AM
lacto-fermenting?! you are FANCY! sounds rad but wayyy over my head!
Desi McKinnonNovember 17, 2011 at 9:54 AM
Julia: It's super easy. Trust me. I'm a basic gal.
simone leblancNovember 17, 2011 at 5:48 PM
Added this one to the must-make list! Gorgeous!