Latin American Sauerkraut

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!