Cabbage is the vegetable that most clearly justifies owning a mandoline. Shredding one by knife is slow, awkward and produces pieces of wildly varying size, and both slaw and fermentation depend on consistency.
Why Consistency Matters Here
In a slaw, uneven shreds mean the thin pieces go limp under dressing while the thick pieces stay tough. The texture that makes a good slaw depends on all of it behaving the same way.
In fermentation the stakes are higher. Uniform shreds pack evenly, release brine at the same rate and ferment consistently. Irregular pieces create pockets that either ferment too fast or remain exposed above the brine line, which is where problems begin.
Preparing a Cabbage for the Mandoline
Quarter the cabbage through the core, then cut the core out of each quarter. This leaves a stable wedge with a flat face, which is exactly what the mandoline needs.
Bed width matters here more than for any other vegetable. A narrow slicer requires cutting the cabbage into small pieces first, which loses most of the advantage. Ranges offering a wider jumbo bed alongside standard sizes, such as benriner, list this as the main reason for the larger models.
Slaw Technique
- Shred at around two to three millimetres for a slaw with some bite
- Salt the shredded cabbage and leave for thirty minutes, then squeeze out the liquid
- Dress after salting, not before, or the dressing will be diluted
- Add contrasting textures: carrot julienne, apple, seeds or nuts
- Rest for at least twenty minutes before serving so flavours combine
The salting step is the one most recipes omit and the one that makes the difference between a crisp slaw and a watery one.
Sauerkraut Basics
Sauerkraut is cabbage, salt and time. The usual proportion is around two per cent salt by weight of cabbage, which means weighing rather than guessing.
Shred the cabbage, weigh it, add the salt, then massage or pound until it releases enough liquid to submerge itself. Pack tightly into a jar, keep everything below the brine using a weight, and leave at room temperature.
The Safety Points
Fermentation is safe when done properly, and the rules are straightforward. Everything must stay under the brine, since mould grows on exposed material. Use non-iodised salt, as iodine can inhibit the process. Use glass or food-grade containers rather than reactive metal.
A white film on the surface is usually kahm yeast, which is harmless and can be skimmed. Fuzzy coloured mould means the batch should be discarded. If it smells genuinely putrid rather than sour, discard it. When in doubt, throw it out rather than tasting.
Timing
Fermentation takes anywhere from a week to a month depending on temperature. Taste periodically from the second week and refrigerate when it reaches a sourness you like, which slows the process substantially.