Me10011 cabbage slicer price how to#

At times, I was holding my cabbage up off the cutting board. In this video, you can quickly see how you will need to maneuver the cabbage to get it completely sliced. See the 20-second mark in the video below. Due to the way the blades are framed, you can’t slice all the way to your cutting surface.I’ve only found this one reliable source on eBay. It just doesn’t cut well through loose or flimsy heads of cabbage. Cabbage head must be firm and tightly packed.You move the knife to slice, not a heavy head of cabbage.Works just like a knife no new skill to learn.Slicing your cabbage becomes twice as fast. With the two blades on this cabbage knife, each pass of the cabbage is making two cuts. I hadn’t until I happened across one last summer and immediately ordered it thinking it might be a nice option for those fearful of using an open-bladed mandolin.Ī cabbage knife is fashioned similar to a regular knife except that it has a double blade much like the large wooden cabbage shredders with their double or triple blades. Most likely you have never heard of, let alone seen a cabbage knife. No need to rinse your sliced cabbage as shown in the video. Nothing fancy, but enough to get you headed in the right direction. Here is a short and helpful video on the best way to prep your cabbage for slicing. Not efficient for large quantities of slicing.Hard to get consistently thin and even slices.Most already own one that will get the job done.But, when you graduate to fermenting in a water-sealed stoneware crock, slicing 10-20 pounds of cabbage with a knife may become a bit daunting. For small batches of sauerkraut, a knife works great.

To make your job easier, remember to sharpen it regularly. And, most of us own a knife that can get the job done.

Me10011 cabbage slicer price how to#

How to Slice Cabbage with KnivesĪ large sharp knife is simple. Check them out and see which texture will match the style of fermented sauerkraut you prefer. You don’t have some thick slices – that ferment slowly – and some thin slices – that ferment more rapidly.įor this post, I did sample cuts with my trusty chef’s knife, a few mandolins, various options on a food processor and even a Russian cabbage knife I happened across on eBay one day. Thin, uniformly-cut slices of cabbage make for sauerkraut with even texture. Or, have you been slicing your cabbage with a knife and want to know if there is a better way?Īnd, you might be at the age – or have false teeth – and you are finding sauerkraut difficult to chew. Do you want to raise the bar on you sauerkraut production? Would you like to know how to slice cabbage in order to achieve an even-textured ferment, the texture that you prefer?