Techniques
Schmalz (Lard Rendering)
CHEMICAL
Fermented Grain Breads (Rye, Barley)
FERMENTATION
Rye and barley breads are produced by lactic‑acid fermentation that develops flavor, acidity, and a characteristic crumb structure.
Sauerkraut Fermentation (European)
BIOLOGICAL
Sauerkraut fermentation is a lactic acid fermentation of shredded cabbage that produces a tangy, preserved product.
Smalec Preparation
PRESERVATION