Latin American Sauerkraut (Cortido) – adapted slightly from Nourishing Traditions
Makes 2 quarts
1 large cabbage, cored and shredded (keep some chunkier if you like a bigger texture)
1 cup carrots, grated or thinly sliced
1 cup carrots, grated or thinly sliced
2 medium onions, quartered lengthwise and thinly sliced
1/4 cup fresh oregano (or about 1 tsp dried oregano)
½ - 1 t red pepper flakes (more if you really like spice)
2 T salt
1/4 cup fresh oregano (or about 1 tsp dried oregano)
½ - 1 t red pepper flakes (more if you really like spice)
2 T salt
1 cup water
Directions:
Mix grated veggies together in a large metal bowl or even a large pot would work. Don't use glass or ceramic or you may crack your bowl. Add red pepper flakes and Oregano
In a blender, combine water, salt and about 1 cup of the veggie mixture. Puree till smooth.
Mix liquid and veggies together. Stomp with a vegetable stomper for about 5 minutes. (use a potato masher, meat pounder or other kitchen gadget if you do not have a stomper) Divide mixture between 2 - quart mason jars or use a larger half gallon jar. Press veggies down with veggie stomper and make sure the veggies are covered with liquid. I often put a small (4oz) mason jar inside a wide-mouth mason jar to weigh the veggies down so that they are always covered with liquid. (glass baby food jars are the perfect size too)
Put the lids on your jars. Allow jars to sit in room temperature for 3-5 days. Bubbles should be forming and the mixture should not taste salty when it is fermented. Once fermented to your liking, move to cold storage (basement cellar) or refrigerator.
Directions:
Mix grated veggies together in a large metal bowl or even a large pot would work. Don't use glass or ceramic or you may crack your bowl. Add red pepper flakes and Oregano
In a blender, combine water, salt and about 1 cup of the veggie mixture. Puree till smooth.
Mix liquid and veggies together. Stomp with a vegetable stomper for about 5 minutes. (use a potato masher, meat pounder or other kitchen gadget if you do not have a stomper) Divide mixture between 2 - quart mason jars or use a larger half gallon jar. Press veggies down with veggie stomper and make sure the veggies are covered with liquid. I often put a small (4oz) mason jar inside a wide-mouth mason jar to weigh the veggies down so that they are always covered with liquid. (glass baby food jars are the perfect size too)
Put the lids on your jars. Allow jars to sit in room temperature for 3-5 days. Bubbles should be forming and the mixture should not taste salty when it is fermented. Once fermented to your liking, move to cold storage (basement cellar) or refrigerator.
*The length of fermenting will vary depending on the temperature of your room. Experiment and figure out what you like. The kraut should not really taste salty, but more sour "like vinegar." Also you should see bubbles in the jar and when you open the jar there will be a release of pressure like when you open a carbonated drink.
*If you are getting into vegetable fermenting/culturing this is a nice quality "pounder."
*If you are getting into vegetable fermenting/culturing this is a nice quality "pounder."
Okay, i think i'm ready to do this! A non-dairy source of lactobacillus is too exciting to pass up! I don't have any jars, do you think i could ferment it in a sippy cup? ;-)
ReplyDeleteHa! I think you will get a better product in a mason jar. Look at thrift stores. I found a ton at our goodwill for pennies. Then I just had to buy new tops.
ReplyDelete