Fermented for a minimum of 3 weeks in traditional german crocks, never pasteurized. Cortido is El Salvadorian sauerkraut made with cabbage, red onion, carrot, garlic, oregano, chili flakes and sea salt. Mildly spicy and with a spanish flair, cortido is versatile and goes well with any meal - sandwiches, salads, stirfries, soups, eggs or sausages. Sauerkraut is a highly probiotic food, and is best used to accompany meals to aid in digestion.



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    ©2016 The Art of Slow Food. All artwork by Kaitlin Chamberlin