Cortido or curtido

Curtido (Spanish pronunciation: [kur?tiðo]) is a type of cabbage relish, lightly fermented. It is typical of Mexican and Central American cuisine. In Salvadoran cuisine it is usually made with pickled cabbage, onions, carrots, and sometimes lemon juice and resembles sauerkraut, kimchi, or cole slaw. It is commonly served alongside pupusas, the national delicacy. In Mexican cuisine, curtido consists mainly of pickled carrots mixed with onions and chile peppers (usually jalapeño). It is used to accompany virtually any dish and is commonly found at taquerías.

In my current obsession--fermented vegetables--I came across Cortido, so I had to try it. I was starting a new batch of sauerkraut today, so had to make cortido also. This one has shredded cabbage, grated carrots, thinly sliced onions, dried oregano, red pepper flakes, a bit of cumin, pickling salt and a few tablespoons of whey. Now it just has to ferment for a few days. I can't wait to taste it. I'm on my third batch of sauerkraut and they have all been very good. It is so easy to make, and tastes so much better than any I've bought at the store. It is crispy and crunchy and has an addictively sour taste. Even people who don't like sauerkraut love my homemade kraut. Try it!