Ingredients
- Makes 2 x 1 litre jars
- 1 large cabbage, cored and finely sliced
- 2-3 carrots grated
- 2 medium onions, finely sliced
- 2 garlic cloves, crushed (optional)
- 1 Tbsp dried oregano
- ¼-½ tsp red pepper flakes
- 3Tbsp sea salt
CORTIDA
Method
- Sterilise your jar and lid and set aside
- In a large bowl mix together the sliced cabbage, carrot, onion, oregano, pepper and salt
- You need to pound this mixture firmly for at least 5 minutes or until the vegetables have started to release a lot of liquid and the vegetables have softened a little
- Place in clean glass jars and press down firmly until juices come to the top of the cabbage - the top of the cabbage mixture should be at least 2 cm below the top of the jars
- Cover the jar with a tight lid, but you will have to release build-up of excess gas and pressure or if covering with muslin just make sure its secured tightly and you won’t have to release excess gas as this way it breathes
- After 3 days your Cortida is ready to eat but if you can wait longer the flavour will be more matured
- Best stored in the fridge
Comments
Cortida originates from El Salvador and is eaten on a daily basis with most meals. It is simple to make with many health benefits. I sometimes add whey which I get from straining yoghurt. It can however be made without the addition of this.
Thanks to WAIRUNA ORGANICS – carrots, and to MCARTHURS BERRY FARM – cabbage for providing the ingredients used in the demonstration at the market
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