[masraum]

We've been making sauerkraut for quite a few years. Many years ago my mom bought us an OXO mandolin for Christmas (not for the kraut, just for the kitchen). We've been using that mandolin. I had to cut cabbage heads into 1/4s and it was slow and messy. I live in central Texas, land of German and Czech immigrants, and finally got over to Heinsohn's (in the middle of BFE) and bought a cabbage slicer. Wow! The box on this thing is 6"x7" so fits a whole large head of cabbage. And I think once you were comfortable using it, you could go through a whole head in 15-30 seconds. (probably took me 5-10 mins on the mandolin.



I need a bigger container to catch the cabbage in. I also need to create a press to push the cabbage down. I'm sure there are probably 80 yo women out there that do this by hand, but I'm a bit nervous about running my hands down to the blades, something that I'd like to avoid. There was another bamboo slicer at the place that was basically the same, but it included a press. I've got an idea for a slightly different design (the other had 2 routed slots in the box for the press which mine doesn't have).

This was a great buy!

And we bought a 3 gallon crock to ferment it in which is much better than the old 1 gallon glass jars with airlocks that over flowed.



I've made sauerkraut with caraway like traditional recipes, and it's good, but my favorite (and what we make most of the time) has tons of garlic.

I've also made it with lemon and ginger which is also very tasty.