Tuesday, March 12, 2013

The latest Kraut: Cortido

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..

fresh oregano
Following any basic recipe for making fermented kraut will work. This is a great way to get into the fresh, green spirit of spring (and those jalapenos will get your blood moving)!  I'm excited to taste how this new version turns out.  

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