Cortido

The kids saved me a piece of maple sugar candy and it was so sweet I spit it out then cleared my palate with a few bites of this yummy cortido (Latin American sauerkraut).

I already posted about how much I love kimchi  but knowing it might permanently stink up my kitchen I never attempted to make it.  Cortido is not as strong but fills my craving for fermented foods just the same, it is also very easy to make.

I got the recipe from my new favorite cookbook Nourishing Traditions and learned that fermentation boost vitamin levels and aids in digestion (no wonder I crave it so much during pregnancy).

Here it is - and just so you know it tastes really good on top of tostadas!

1 large cabbage
1 cup carrots, grated
2 medium onions, finely sliced
1 tablespoon oregano
1/2 teaspoon red pepper flakes
1 tablespoon sea salt
4 tablespoons whey (I use it from my kefir but if you don't have it you can use an additional tablespoon of salt)

Mix in a large bowl and pound with a wooden pounder or meat hammer for 10 minutes until juices release.  Place in 2 quart size jars and pound down with the hammer until the juices come to the top.  Cover tightly and keep at room temperature for 3 days before transferring to cold storage.