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...
The “father” of probiotics was the Russian scientist, Elie Metchnikoff, 1907, who shared his discoveries in The Prolongation of Life, 1908.
—Father of Probiotics
I have cabbage & Kohlrabi waiting to be fermented as the freeze of garden has begun & I need to process immediately! I just ordered two more of your 5-liter, and now own 15 Pickl-it jars. I use them everyday. I wouldn't use anything else!
—Bob F. - Sheboygan, WI