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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?
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alicemartinez6mo ago
I read somewhere that thicker shreds actually hold more crunch during fermentation, which makes sense now.
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olivert786mo ago
Nah, thin shreds get way crispier.
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