This month for our homemade food co-op I am making medicinal krauts to trade with the other members. I have been making a nourishing sea kraut for awhile now with green cabbage, ginger, burdock root, and kombu and dulse seaweeds. I decided to try something refreshing and new this time...cortido! This Latin American spicy kraut is delicious as a side with almost anything, especially fish tacos, tamales, empenadas, pupusas, you get the picture.
This version has only a few simple ingredients; chopped green cabbage, shredded carrots, seeded and chopped jalapeno peppers, thinly sliced onions, oregano-fresh or dried, sea salt, and filtered water. The oregano in our garden is looking pretty lush right now and was calling to be added into the mix..