“An d now the Turks make paprika and it STINKS; it’ll also turn every sauce/gravy you put it in... a wretched BROWN! “
Szeged Hungarian Paprika keeps it’s beautiful red color in your sauces...
Before that, my family, for 5 generations, my family bought their paprika from PAPRIKA WEISS, the MAJOR importer of paprika from Hungary, in Manhattan, from the time he began the business which continued to use his name, through his family's generations who ran that Hungarian emporium.
Thankfully, no matter where I've lived afterwards I could/can but the Szeged brand at local grocery stores, but thanks for posting the link, for other! It's THE only paprika everyone should buy!
Price is up 1.00 where we get our smoked sweet paprika. It’s the best. 8.95 for 1 pound. They are in Detroit. They also sell lots of sausage making stuff, we get natural casings there.
On the sour heads. It’s just the same as making kapusta. Shredded cabbage and salt. I only use kosher salt. Trim the older leaves on the heads and surround them with the shredded cabbage. As I said this is how my Dad did it. Chicago climate, in the garage all winter. I use a #6 crock and layer the outer leaves of the cabbage heads only. When it’s all fermented you can fold up the leaves and can them separate, cover with kraut juice and a little water.