- container
- medium glass canning jar
- lid
- stainless steel
- airlock
- 3-piece
Ingredients
- cabbage
- carrots
- dried pepper
- red-veined sorrel
- fresh oregano
- salt
Directions
- chop cabbage
- grate carrots
- remove sorrel leaves from stalk and chop
- remove seed from pepper and chop
- place all ingredients in large bowl; add salt
- after a day, put cortido in canning jars, packing it down
- add lid and water lock
Notes
- cabbage is from Lam's Market in the International District
- carrot is from the Met Market
- dried pepper is from Alvarez Farms via the Queen Anne farmers' market
- sorrel is from planter box 1 (nearest the garage driveway)
- oregano is from an herb pot in the garden