We like the cortido recipe in NT (Latin American Sauerkraut). It uses 1 large cabbage cored and shredded (I usually chop it roughly after shredding, so that the pieces are manageable when I eat it), 1 cup grated carrot (I usually use more), 2 medium onions, halved or quartered and sliced, 1 Tbs. dried oregano and 1/4-1/2 tsp. hot red pepper flakes. We don't use the whey she calls for. Instead we use a small amount (maybe 1-2 Tbs.) raw coconut vinegar (I'm sure raw ACV, or even nothing but salt, would work, too). I don't use her measurement for salt, either. I mix everything except the vinegar in a bowl and add enough salt that it's pleasantly salty, which will be a fair amount, but not necessarily the same amount each time, as cabbages and onions vary in size. I add some salt, mix, taste, add more, mix and taste, you get the idea. IME, it should not be lightly salted, but it should not be too salty, either. Once I've got the salt right, I add the vinegar and mix one last time. She says to use 2 quart jars. I usually use 2 med. cabbages and more carrots and fill a half gallon jar plus another smaller jar (this time it was a quart jar). So, be prepared for some extra.
I don't pound it in the bowl like she calls for. I find that it's a waste of time, as things just move around instead of really being crushed. I pound it as I'm packing the jar (put some in, pound, put more in, pound...). I pound a lot, as I'm of the opinion that adding water just waters down the flavor. If there's not enough liquid to cover the veggies, I keep pounding. Cover the jar, let sit on the counter at least 4 days. It should smell nice and sour and mouthwatering, and should no longer smell cabbage-y and raw. It will probably bubble, too. Make sure to leave head room in the jar (at least an inch), because it will expand, and produce more liquid. I love it with my chili!
Another favorite is pickles. I got my recipe/method from another mama on a Yahoo group. I make a brine with 1 qt. pure boiling water and 2 Tbs. salt. I let that cool. I put the cukes (which I leave whole if they're small, or cut into spears if they're large) in a colander over the sink and salt them heavily and leave them until they're limp (sometimes there doesn't seem to be much change, other times there is. It depends on how much water was in the cukes to begin with), at least a couple hrs. Meanwhile, I put spices in the jar(s). For a quart, I use a couple sprigs or so of fresh dill (dried dill weed works in a pinch, but it's a bit messy), half or whole clove garlic (not chopped), 1/4-1/2 tsp. dill seed, 1/8-1/4 tsp. whole coriander seeds, a large pinch yellow mustard seeds, a large pinch black/brown mustard seeds. This is the mix of spices we like. You can experiment and find your own favorite mix. You can look at pickling spices to get some ideas. Then I rinse the salt off the cukes and pack them in the jar(s) tightly to prevent floating. I poor the cooled brine over it all. To insure that they don't float, you could put a little water in a (closed) zip baggie and set that in the top of the jar as a weight.
I let these sit on the counter 2-4 days. The cukes will start to darken, they’ll smell like pickles, and the brine will start to turn cloudy. They’re ready to eat about a week or two after transferring to the fridge.
Hope you find something you enjoy!
