Hi Charles and HNY. Do you know which variety of cabbage the Germans traditionally use for making sauerkraut? I’ve used filderkraut so far, with success, but wondered if there was a “best” variety to grow for this purpose – bingenhiemer seem to suggest “Domarna”.
Thank you. I’ve been wondering about the grating process used traditionally too. When in Germany the sauerkraut is usually prepared in very fine strands and I like this texture, as opposed to my diy method of chopping away with a chefs knife! Do you or Steph have any ideas how this is done? I’m searching the web in spare moments!
attached is a picture of a shredder that is typically used in Germany for cutting cabbage for Sauerkraut. I am not aware that there is any variety preferred for Sauerkraut, any White Cabbage should do, Filderkraut is certainyl widely used.
I used Spring Hero cabbages last year. I had a glut and the heads were beginning to split so I made sauerkraut. Just chopped it up with a knife then pounded it to bruise it. Very successful. I hope to do it again this year.