Cordito
Author: Shannon - adapted from Nourishing Traditions by Sally Fallon
Prep time: 15 mins
Total time: 15 mins
A Latin American Sauerkraut
Ingredients
  • 1 large cabbage, cored and shredded
  • 1 cup carrots, grated
  • 2 medium onions, quartered lengthwise and very finely sliced
  • 1 tablespoon dried oregano
  • 1/4 – 1/2 teaspoon red pepper flakes
  • 1 tablespoon sea salt
  • 4 tablespoons whey (if not available, use an additional 1 tablespoon salt)
Instructions
  1. In a large bowl mix cabbage with carrots, onions, oregano, red pepper flakes, sea salt and whey.
  2. Pound with a wooden pounder or a meat hammer for about 10 minutes to release juices.
  3. Place in 2 quart-sized, wide mouth mason jars and press down firmly until juices come to the top of the cabbage. The top of the cabbage mixture should be at least 1 inch below the top of the jars.
  4. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage.
Recipe by Simple Bites at http://www.simplebites.net/lacto-fermentation-a-healthier-more-sustainable-way-to-preserve-2/