Fermented Whole Cabbage Heads

Whole or half cabbage heads may be fermented in a large crock. They should be covered with finely shredded cabbage and packed tight. The process is the same as for a regular sauerkraut. The main disadvantage of open containers for making sauerkraut lies in the fact that the top surface of sauerkraut is in contact with air. We may have cabbage leaves on top and the sauerkraut may be submerged in brine, yet molds will find a way to grow on top in time. The only fix was to periodically scoop up the scum from the surface, wash out the leaves, cover and weights, and reinstall everything the way it was. If that was not performed on a regular basis, there was a danger of losing the production. German and Polish fermented crocks elininated the problem of slime build up.

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Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs