Whole Cabbage Kimchi

  • napa cabbage, 2.5 kg (5.5 lb)
  • white radish, 500 g (1.76 lb)
  • scallions, 1 bunch, 250 g (8 oz)
  • garlic cloves, 6, crushed
  • ginger root, 1, finely diced, 25 g (1 oz)
  • red pepper powder, 1/2 cup, 40 g (1.4 oz)
  • watercress, 1 bundle, 150 g (5 oz)
  • pickled baby shrimp, 1/2 cup, 56 g (2 oz)
  • salt, 50 g (3 Tbsp)
  1. Trim off outer leaves, cut the root, and split cabbage into separate halves.
  2. Make a brine: 3 cups salt to 4 quarts water. Brine the cabbage for 3 hours. Rinse cabbage in fresh water and squeeze the water out, repeat twice more. Drain cabbage for 30 minutes.
  3. Make red pepper paste. Cut radishes thinly into 1î (5 cm) long julienne strips. Coat strips with the paste.
  4. Cut scallions diagonally, dice ginger and crush garlic. Drain pickled baby shrimp.
  5. Mix all together.
  6. Pack the stuffing between the leaves. Wrap the stuffed cabbage with the outer layer of leaves.
  7. Pack stuffed cabbage in a container. Put on top outer leaves that were removed in step #1. Sprinkle with salt. Place weight on top. Ferment 3 days.

Available from Amazon

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