Cortido

Slice 1/2 kg cabbage (by hand or food processor). A mix of red and green cabbage give a beautiful pink colour to the final mix.

Toss with salt and allow to rest for several hours in a non-metal bowl. This will begin the process of drawing out the juice from the cabbage.

Mix in grated carrot, onion, herbs and spices.

Pound the cabbage until the amount of fluid covers the mixture. (I use a potato masher.)

Pack into a container (glass, plastic, ceramic). Push down to ensure there are no air bubbles in the cabbage. If the juices don't cover the mixture, top up with a salty brine.

Cover with a Ziploc filled with brine or another container weighted down, so that the cabbage is completely covered with liquid. Cover with a cloth to keep out dust and mites.


Taste the brine every day and stop the fermentation process when it is sour to your liking. (normally 3-7 days, depending on the temperature of your kitchen)

Transfer into glass jars and store in the refrigerator.

Serving suggestion : enjoy with roasted seeds.