My pineapple vinegar is done!
Here's what I made.....
Latin American Sauerkraut
(Cortido)
Makes 2 quarts
1 large cabbage, cored and shredded
1 cup carrots, grated
2 medium onions, quartered lengthwise and very finely sliced
1 Tbl. dried oregano
1/2 tsp. red pepper flakes
Mix all ingredients except pineapple vinegar together in a large bowl and pound lightly. Stuff cabbage loosely into 3 quart-sized wide mouth jars and add enough vinegar to cover the cabbage. The top of the cabbage mixture should be at least 1 inch below the top of the jars. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage.
A couple of things......there was an awful lot of cabbage mixture left, and I think I didn't pound it enough. Anyway it"s a trial run and we will soon see how it turns out!
