Super Benriner Slicer

[jrcaulk]

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

Thanks,

John

[JohnDulleck]

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?

[Christopher Weeks]

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