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...
In 1915, the national average of sugar consumption (per year) was around 15 to 20 pounds per person. Today the average person consumes his/her weight in sugar, plus over 20 pounds of corn syrup.
—UK Sugar Consumption
Thank you so much for teaching me everything I know about lactic-acid fermentation. Without your help and advice, I would have continued to make unhealthy, moldy, mason-jar "ferments". I appreciate everything you have done for me.
—Linda Cox - North Canton OH