Super Benriner Slicer

Kimchi, pickles, sauerkraut, and more!

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Super Benriner Slicer

Postby jrcaulk on Sun Mar 19, 2017 3:44 pm

Of the 3 blades, which one is best for making sauerkraut?

Thanks,

John
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Re: Super Benriner Slicer

Postby JohnDulleck on Sun Mar 19, 2017 5:55 pm

I think it is a matter of preference. Coarser cuts will tend to stay crunchier, while finer will yield brine more readily,

I prefer a coarse cut. I quarter a cabbage and then cut in 1/4" slices. Others may prefer much thinner.

Why not try all 3 and see which you prefer?
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Re: Super Benriner Slicer

Postby Christopher Weeks on Mon Mar 20, 2017 10:17 am

A coarser chop is also easier to keep under the brine, with fewer floaters.
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