Description
How to make a delicious red cabbage Sauerkraut. This cabbage leaves behind allspice and caraways seed in favor of dried seaweed and ginger. See a real live outdated cabbage shredder and an ultramodern Korean fermenting box!
Amazon Affiliate Links:
E-Jen Premium Kimchi, Sauerkraut Container Probiotic Fermentation with Inner Vacuum Lid= https://amzn.to/2T5WSmA
Cut Resistant Gloves = https://amzn.to/2T0COlu
Debbie Meyer GreenBags = https://amzn.to/2T2kJ6I
Celtic Sea Salt = https://amzn.to/2CBXZDo
Arti Digital Kitchen Scale = https://amzn.to/2MibzQO
Wusthof Classic Ikon Knife = https://amzn.to/2QcDUt1
Boos Cutting Board = https://amzn.to/2DhqZDw
Where did I learn all of this? I read. I read books, real, honest to God books!
Here's the reading list:
The Noma Guide to Fermentation
https://amzn.to/2RX5f3A
Wild Fermentation, 2nd Edition by Sandor Ellix Katz
https://amzn.to/2qMq5XE
The Art of Fermentation by Sandor Ellix Katz
http://amzn.to/2BP75eL
Vinegar Revival Cookbook by Harry Rosenblum
https://amzn.to/2K2W3qA
Nourishing Traditions by Sally Morrel Fallon
http://amzn.to/2BGzsez
True Brews by Emma Christensen
http://amzn.to/2B6vcsz
Real Food Fermentation by Alex Levin
http://amzn.to/2jkoFQb
The Big Book of Kombucha by Hannah Crum
http://amzn.to/2B7CrQH
New York Times Cookbook by Amanda Hesser
http://amzn.to/2kt5W8D
Pollan on Food Boxed Set by Michael Pollan
http://amzn.to/2BOecEt
Charcuterie
http://amzn.to/2kq3Zd7 by Michael Ruhlman
On Food and Cooking by Harold McGee
http://amzn.to/2ktFawY
The Moosewood Cookbook by Mollie Katzen
http://amzn.to/2jmwu87