1
My neighbor said my sauerkraut looked 'sad' because I was shredding the cabbage too thin
They argued thick cuts give better crunch and texture, while I always thought finer shreds fermented faster. I switched to a mandoline on the widest setting for my last batch and the difference was huge. Anyone else get a piece of advice that flipped your whole method?
4 comments
Log in to join the discussion
Log In4 Comments
alicemartinez1mo ago
I read somewhere that thicker shreds actually hold more crunch during fermentation, which makes sense now.
2
olivert7822d ago
Nah, thin shreds get way crispier.
5
Honestly, the shred size changes the whole crunch game.
0