Cortido (Latin American Sauerkraut)

Makes 2 quarts- yummy!

1 large cabbage, cored, and shredded
1C carrots, grated
2 medium onions( I use1/2 to1 onion), quartered lengthwise and very finely sliced
1tbs dried oregano
1/4-1/2 tsp red pepper flakes
1 tbs sea salt
4tbs whey (if not available use an additional 1 tbs of sea salt)

This delicious spicy condiment goes beautifully with Mexican and Latin American food of all types. It is traditionally made with pineapple vinegar but can also be prepared with whey and salt. Like traditional sauerkraut, cortido improves with age.

In a large bowl mix cabbage with carrots, onions, oregano, red chile flakes ( I use red pepper flakes), sea salt and whey. Pound with a wooden hammer or a meat pounder for about 10 minutes to release juices. Place in 2 quart sized, wide- mouth jars or 2qt/ half gallon jar from Ace Hardware and press down firmly with a pounder or meat hammer until juices  come to top of the cabbage (if it doesn't just add purified filtered water). The top of the cabbage mixture should be at least 1 inch below the top of the jars. Cover tightly and keep at room temp erature ofr 3 days before transferring to cold storage.