Super Benriner Slicer

Kimchi, pickles, sauerkraut, and more!

Moderator: Christopher Weeks

Super Benriner Slicer

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

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


Posts: 5
Joined: Tue Feb 21, 2017 6:43 pm

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?
For the wages of sin is death; but the gift of God is eternal life through Jesus Christ our Lord. Romans 6:23
Posts: 66
Joined: Tue Aug 16, 2016 1:02 pm

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.
Christopher Weeks
Nuka Ninja
Posts: 1893
Joined: Tue Oct 12, 2010 3:59 pm
Location: Jordan, MN

Return to Vegetable Ferments

Who is online

Users browsing this forum: No registered users and 2 guests