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My cookbook: "Tehran to New York"

On the Norouz day of 2020 spring, I finally published my book. The manuscript is titled: "Tehran to New York: A culinary bridge between Persian and Western cultures" and aims at presenting a unique blend of classic and contemporary Persian recipes, as well as samples of Western-style cuisine, offered in a Persian context. It is important to build bridges between cultures, and not walls. This book aims at constructing a bridge between the Persian and Western cultures. The book may be ordered here:
https://www.amazon.com/Tehran-New-York-culinary-cultures-ebook/dp/B0861H47GS/ref=sr_1_1?dchild=1&keywords=tehran+to+new+york&qid=1584810930&sr=8-1

Lacto fermented cabbage (in style of Kimchi or sauerkraut)

Disclaimer: There are specific technical requirements to ferment proper Kimchi or sauerkraut. Some of the most important of such regulations are the type of cabbage (Kimchi is primarily made with Napa), the shredding size (for sauerkraut, white cabbage is shredded finely), the salt content, and the fermentation temperature. All of the aforementioned parameters, among other things, affect the final flavor and the generated acid content of the fermented product. The fermented cabbage presented here might not strictly qualify as an authentic Kimchi or a proper sauerkraut, it is a simple homemade recipe which borrows common features from both the Korean and German icons. Similar to sauerkraut, the white cabbage is shredded finely; like Kimchi, the mixture is spiced up with chili and garlic powders. Finally the fermentation process, in terms of the initial salt content and fermentation temperature, is more aligned with those of traditional sauerkraut.     

Ingredients:
2.2 Pounds (~ 1 kg) white cabbage, finely shredded
0.7 Oz (~20 gr) sea salt
1 TBSP mild Kashmiri chili powder (or any chili of pepper powder of your choice)
1 TBSP granulated garlic 
Untreated spring water, as needed

Juicy fall cabbages are the best ones for the fermentation purpose. Ideally, no external water should be added to the mixture. However, spring water can be added, in case the cabbage does not qualify as the most ideal. Mix the salt with cabbage shreds and let bruise for half an hour or until the natural cabbage juices are released. In case the cabbage does not offer much moisture, add a dash of spring water. Mix the cabbage with chili and garlic powders. Transfer the mixture, in several batches, to a tall glass container. Before the addition of the next batch, firmly pack the previous one.
To ensure anaerobic fermentation, the process in which salt is transformed into acid, cabbage shreds should be below the water level. To do so, I put the lid of a smaller jar on the cabbage layer, which was then followed by a heavy object on top. This is to ensure that cabbage pieces will not float. I then added a dash of spring water to ensure the cabbage layer is fully submerged. I fermented the mixture for 3 weeks in a dark place (an indoors cabinet would do). After three days, the process started and the mixture started to "burp," as evident on the right panel above with noticeable small bubbles on the surface. After that stage, the jar should be uncovered once a day to let the gas escape. The cabbage might smell strong initially, each day you will notice that the smell is less pungent. When the process slows down (from the second week) you may open the jar every two or three days.

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