Hey Rockstar! So you've got your Mason Jar or Crockpot and now you are ready to make some serious sauerkraut, right? Hold on just a second there though. We need to discuss technique! After all, this is an art form right? Don't worry, follow these tips and we'll make you look like a hero. Remember: Quality preparation is key to making some amazing sauerkraut. Take your time and do it right. Since this is a raw recipe, think of all the time you'll save on cooking!
I know you think you're pretty handy with that clever or chef's knife, but I can't tell you how many cabbages lives we've seen ruined over the years by well meaning chefs hacking and chopping cabbage heads like it's the French Revolution or something. The bottom line is that it's really hard to make even, razor thin cabbage shreds with a knife. Especially when you're making the quantities needed to fill a fermenting crock.
So what are we suggesting? You need a cabbage shredder. It's basically just a mandoline slicer with a blade dialed in for cabbage and other veggies. Of course you can use any mandoline slicer really, it doesn't have to be ours. You can even find some cool vintage ones at antique stores. But any way you slice it, uniform cabbage shreds are where it's at for awesome sauerkraut. After all, you want your creation to look like it was made by an old timer and not a wood chipper right? It's not just about appearance either. We're not going to say something painful about mouth-feel or texture, so we'll just say this: Nicely shredded vegetables taste better!
If you're a little nervous about using this tool, we get it. It looks a little dangerous. Just pretend it's a giant safety razor. The cabbage? Well, that's what you're trying to shave. Instead of moving the razor though, you're going to be moving the cabbage. Let's go through the whole process some pictures: