- container
- large glass canning jar
- lid
- stainless steel
- airlock
- 3-piece
Ingredients
- cabbage
- carrots
- onion
- espellette pepper
- salt
Directions
- chop cabbage
- grate carrots
- finely chop onion
- finely chop pepper
- place all ingredients in large bowl; add salt
- after a day, put cortido in canning jars, packing it down; make sure brine level is higher than chopped vegetables
- add lid and water lock