Frequently Asked Questions
For starters, we’ve found the easiest-to-handle whole cabbage is 3 to 4 pounds:
- Slice cabbage in half
- Remove “heart” from each half
- Cut each half, in half, ending up with four quarters
Use a mandolin that has an angled blade, for the most consistent “thread” cuts which are fine, wispy, almost-translucent. This type of cut achieves the best traditional sauerkraut flavor and texture. The thread-cut also opens up more of the plant’s cells, releasing a larger number of lactic-acid bacteria for a more vibrant ferment.
If you have a straight-blade mandolin, refer to this FAQ for photos on changing the angle which you hold the cabbage wedge against the blade.
We do not recommend the use of food processors, as even the most narrow blade – 2mm, and the shredding disc, aren’t capable of making a fine enough cabbage thread.
Did you know...
“Over and over I explain to patients, ‘Your pain, misery and illness results from your own dietary mistakes and drugs. You are suffering because you are filled with toxic wastes caused by your diet of poorly selected food filled with artificial flavorings, preservatives, synthetics, and over-processed ingredients—too much stimulating food and too few natural vitamins from vegetables and fruits….’ Food is Your Best Medicine
—Henry G. Bieler, MD
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