Cortido Taste Test


In my Last Entry I'd just made a huge batch of cortido (Mexican style fermented cabbage). I taste tested on Saturday and was very pleased with the results, although it was still quite mild after only three or four days fermenting. Today, for lunch, I made myself some naked fried tilapia (seasoned, no breading, fried in oil) and served myself some cortido on the side. The fish and the cortido go very well together. Got the idea from reading up on how the French serve sauerkraut (they call it choucroute). In France choucroute is frequently serve alongside fish. Not that that's the only way the serve it, of course.

After a few more days of "aging" on the countertop it got spicier and spicier. Delicious! It is crisp, refreshing, and flavorful. Plain sauerkraut tastes decidedly different from the cortido. I can't explain this very well except to say that plain sauerkraut is yet more cool and definitely more sour. The cortido, to me, tasted lighter, a bit more mild, and more flavorful.

I won't eat canned sauerkraut. The texture is very unappealing to me which is why I always thought that I didn't like sauerkraut. This, however, is so fresh and crisp, it's entirely different than the canned stuff. I am getting quite used to fresh fermented cabbage.

I haven't seen a single speck of mold or anything else suspicious looking on my fermented cabbage. I only blogged about the cortido, but a week before making it I also had a batch of kimchee style cabbage fermenting on the counter (which I have since finished off) as well as some plain sauerkraut in the making. Those two batches spent nearly two weeks on the counter before going into the refrigerator. No sign of spoilage, no mold. After leaving them alone for the first three days I tasted them daily until they seemed about right and have put them in the fridge to keep them that way.

8 comments:

foodbin said...

it would be perfect with a plate of piping hot fluffy white rice.

Genie said...

I'm going to do that RIGHT NOW!!! Sounds like a great dinner.

I never did get you and your wife's name straight. Are you Leong? It feels funny to call you "Foodbin." I'd like to have your name right. Tell your wife her cooking inspires me! As does your wonderful critiques of local cuisine.

Genie said...

I'm so glad you suggested that. I loved it. The cortido was okay with the rice, but the spicy, kimchee-style sauerkraut I made was WONDERFUL with it! Thank you!

foodbin said...

tq for the compliments-my name is Leong.

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Al Malekovic said...

Hi Genie: I could not find you email address. My name is Al Malekovic (al@countrybobs.com) and I represent a very, very small company called Country Bob's, Inc. We are making a great sauce called, "Country Bob's All Purpose Sauce" and we would like to get the word out about our product.
I know that blogs are a great way to get information to the general public. I conducted a google search for food blogs and your name came and after looking at your blog, I was wondering if you would be interested in trying my sauce and perhaps reviewing it for me.

If you send me your name and address via e-mail, I would gladly send you a recipe brochure along with two bottles of Country Bob's All Purpose Sauce in hopes that you would write a review.

If you would like more information, I would be glad to respond to any questions you might have. In fact, if you are interested in interviewing me after you've sampled the product, I would gladly make myself available!

Thank you for your consideration. www.countrybobs.com I will also give you two two bottle give a ways and just email me the winners and we will mail out.

Genie said...

Al, I'd LOVE to review the product and doing an interview would be a blast. If my little blog can help your company in any way, I'm happy to participate.

Email to follow.

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