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.
Thanks for sharing.
Thanks for the link: https://www.butcher-packer.com/index.php?main_page=product_info&cPath=32_135_160&products_id=1122&zenid=1dc67a49b4bfb667720e84cc4840e0ef