[masraum]

Originally Posted by wilnj

Why not a stock pot?

Here's the Portuguese version.



It's commonly used to slice a style of Kale called Couve Galega that looks like this

And you end up with this.

I'd eat that, it looks tasty. I saw something similar to what you posted in the place where I bought mine.

Originally Posted by wdfifteen

We sold those at the hardware store I worked at as a kid. We called them "kraut cutters." We only sold maybe one a year. I don't know what we would have thought if someone had asked for a "cabbage slicer." I made sauerkraut once. It was just too much work for the amount of the stuff we eat.

I'm not sure how many they sell around here. Yes, the website for the place where I bought mine also calls it a kraut cutter.

Originally Posted by Zeke

@Steve, I wonder if a silicone kitchen glove would have a margin of safety and allow more grip until you get to the shreds. I know the fear, I sliced off a fingertip 50 years ago using one of those things.

Maybe they sell chainmail gloves. I think butchers in kill factories have something along that order.

I used a thick silicone pot holder last night as a buffer between my hands and the cabbage and blades, but I was still very conscious of the blades when the cabbage started getting thin.

They do sell "cut proof/resistant" gloves that look kind of like a brillo pad or maybe fine chainmail. I've been thinking about getting one for years, but never have.

Originally Posted by TimT

I lost part of two finger tips using my Benriner when slicing potatoes for scalloped potatoes.....

Yes they do, also Kevlar gloves, which I now have...

We bought a house that was on piles, which we then elevated and built a basement underneath it

I make al sorts of fermented stuff, hot sauce, sauerkraut, pickles, sourdough bread So much better than store bought

We've fermented several things besides sauerkraut, pickles, carrots and a few other veggies, kefir, yogurt, and a few other dairy items, and even kombucha. I'd like to try hot sauce and sourdough bread, but we haven't yet.

Originally Posted by thingmon

We used to pass by a sauerkraut factory on the way to my sister's house. Hope your processes smell better than that place did.

Yes, and no. WHen home made, the process is slower, so I think the smell is probably spread out over a much longer period of time. Also, ours is usually made with A LOT of garlic. So if you like the smell of garlic, then sure, it smells good.

Originally Posted by mjohnson

The "michael jackson" cutting glove helps a ton, but doesn't make it idiot-proof.

Or at least this Michael sliced the tip off a glove's finger with one of the $40 Benriner ones. Only by dumb (sense a pattern?) luck did I not get stitches or even blood.

Those mandolins are in my mind like a table saw. Useful but at even the best of times not zero-risk. I use both, but I'm hyperaware of things.

(oh, I make kraut at least once a year and I see a fun woodworking project!)

Good to know about the gloves not being fool-proof.

This cutter is great, and wouldn't be hard to make at all. If you ever get around to it making one and have questions, I can send photos or whatever would be helpful.