Best Thread-Cut Tools: Horizontal and Angle-Blade Mandolins
I don’t use a traditional wooden-base angled-blade kraut-cutter like my grandmother. They’re a unitasker, good for basically one task – cutting cabbage into kraut.
Having tested a number of kitchen tools, I found the mandolin was the best multi-tasking tool, easily taming the wild twists, turns of cabbage leaves.
Mandolins come in a variety of materials, shapes, sizes and features. For our purpose – slicing cabbage into fine threads, creating lacto-fermented sauerkraut – the most important mandolin features are:
- A dependable, sharp, straight-edge blade – horizontal or angled – available in stainless steel or ceramic
- Comfortable hand grip
- The ability to adjust the blade’s opening width, down to 1mm – the ideal size for a perfect “thread”. (This is optional on some mandolins.)
- A food-guard or good-quality protective gloves
|Slide the cabbage wedge through the slicing blade at different angles, depending on whether your mandolin’s blade is horizontal or set at an angle. For more detailed instructions, click here|
|by Kathleen in Tips | Permalink|
Did you know...
Olives are made edible because of lacto-fermentation microbes, Lactobacillus plantarum and Lactobacillus mesenteroides.
I have several of your jars (1.5-3 liter) and I use them regularly. They make the best kraut ever! I just started 3 new batches, one straight up, one with ginger and garlic, one with garlic and dill. I really love your product!
—Mark E. Clark