Re: Shredding

[Guest guest]

Dirk Coetsee wrote:

> How do you guys slice up you cabbage? I was thinking of maybe using

>a food processor or something much, much faster.

>

>

>

Yup. Cuisinart with shredder blade. Brrrrrp! Done.

--s

[Guest guest]

I need one!

On 6/19/06, Suzanne Noakes <snoakes@...> wrote:

>

>

>

> Dirk Coetsee wrote:

>

> > How do you guys slice up you cabbage? I was thinking of maybe using

> >a food processor or something much, much faster.

> >

> >

> >

> Yup. Cuisinart with shredder blade. Brrrrrp! Done.

>

> --s

>

>

>

[Guest guest]

I bought a " cabbage slicer " online - like a large Madeline, made of

wood with 3 stainless steel blades and a " boat " to carry the quartered

cabbage. 5# of cabbage is about 2 firm heads. Maybe 15 minutes? And

the long shreds/lengths of cabbage, not tiny bits. Well worth the

$35. I just googled " cabbage slicer "

Connie

_____

From: nutrition

[mailto:nutrition ] On Behalf Of Dirk Coetsee

Sent: Monday, June 19, 2006 11:09 AM

nutrition

Subject: Shredding

Wow, I took like nearly two hours to shred 5 lbs of cabbage. I want to

shred

a lot more cabbage in a lot less time. I was using a guillotine (spl?)

type

slicer. How do you guys slice up you cabbage? I was thinking of maybe

using

a food processor or something much, much faster.

Also, some of the cabbage were a bit slimy around the core. Is that a

problem?

Anybody tried adding water kefir culture to kimchi?

Thanks!

Dirk

[Guest guest]

Dirk, you can slice cabbage quite quickly and evenly with a good potato

peeler. First prepare the whole cabbage by cutting it into quarters,

then begin to slice along one edge across the leaves.

Be-well wishes from WE of the never-never kefir grains of Oz, and from,

Dom

Dirk Coetsee wrote:

> Wow, I took like nearly two hours to shred 5 lbs of cabbage. I want to shred

> a lot more cabbage in a lot less time. I was using a guillotine (spl?) type

> slicer. How do you guys slice up you cabbage? I was thinking of maybe using

> a food processor or something much, much faster.

>

> Also, some of the cabbage were a bit slimy around the core. Is that a

> problem?

>

> Anybody tried adding water kefir culture to kimchi?

>

> Thanks!

> Dirk

[Guest guest]

Interesting method. I'll have to try that. I use a traditional old fashion

cabbage slicer/shredder - a wooden tray with three blades and a wooden box that

slides back and forth with the cabbage in it over the blades. I can shred 40 lbs

in about 30 minutes. Though, I usually smash or slice my thumb once each time I

use it, in my haste.

Tonio

Dirk, you can slice cabbage quite quickly and evenly with a good potato

peeler. First prepare the whole cabbage by cutting it into quarters,

then begin to slice along one edge across the leaves.

Be-well wishes from WE of the never-never kefir grains of Oz, and from,

Dom

Dirk Coetsee wrote:

> Wow, I took like nearly two hours to shred 5 lbs of cabbage. I want to shred

> a lot more cabbage in a lot less time. I was using a guillotine (spl?) type

> slicer. How do you guys slice up you cabbage? I was thinking of maybe using

> a food processor or something much, much faster.

>

> Also, some of the cabbage were a bit slimy around the core. Is that a

> problem?

>

> Anybody tried adding water kefir culture to kimchi?

>

> Thanks!

> Dirk

[Guest guest]

There are big peelers designed especially for shredding cabbage (at least here

in japan)..however nothing is so even and so quick as a food processor.

" Dominic N. Anfiteatro " <dna@...> escribió: Dirk, you can

slice cabbage quite quickly and evenly with a good potato

peeler. First prepare the whole cabbage by cutting it into quarters,

then begin to slice along one edge across the leaves.

Be-well wishes from WE of the never-never kefir grains of Oz, and from,

Dom

Dirk Coetsee wrote:

> Wow, I took like nearly two hours to shred 5 lbs of cabbage. I want to shred

> a lot more cabbage in a lot less time. I was using a guillotine (spl?) type

> slicer. How do you guys slice up you cabbage? I was thinking of maybe using

> a food processor or something much, much faster.

>

> Also, some of the cabbage were a bit slimy around the core. Is that a

> problem?

>

> Anybody tried adding water kefir culture to kimchi?

>

> Thanks!

> Dirk

---------------------------------

[Guest guest]

mim libano wrote:

>There are big peelers designed especially for shredding cabbage (at least

>here in japan)..however nothing is so even and so quick as a food processor.

I tried a food processor, but I didn't like the resulting product, and

it was noisy, and it needed cleaning up afterwards. Contrast that with

the mandolin / V-slicer, which gives me perfect results, is virtually

silent, no electricity required, and cleans up more easily. (And my hand

hides behind a plastic shield so no sliced thumbs!)

--

Ross McKay, Toronto, NSW Australia

" Let the laddie play wi the knife - he'll learn "

- The Wee Book of Calvin

[Guest guest]

Ross,

The Mandolin V slicer seems a little small for shredding lots of cabbage. You

sound enthusiastic about it. I often use very large cabbages. Seems like I would

have to cut them into small pieces before I could even use this slicer. I would

love a non-electric device that's fast easily and saves the few fingers I have.

Please tell me more about it.

Thank you for all your input hee,

Tonio

mim libano wrote:

>There are big peelers designed especially for shredding cabbage (at least

>here in japan)..however nothing is so even and so quick as a food processor.

I tried a food processor, but I didn't like the resulting product, and

it was noisy, and it needed cleaning up afterwards. Contrast that with

the mandolin / V-slicer, which gives me perfect results, is virtually

silent, no electricity required, and cleans up more easily. (And my hand

hides behind a plastic shield so no sliced thumbs!)

--

Ross McKay, Toronto, NSW Australia

" Let the laddie play wi the knife - he'll learn "

- The Wee Book of Calvin

[Guest guest]

tonio epstein wrote:

>The Mandolin V slicer seems a little small for shredding lots of cabbage.

I only do one cabbage at a time, as much as will fit into a 3 litre jar.

>I often use very large cabbages. Seems like I would have to cut them into

>small pieces before I could even use this slicer.

I cut my cabbage into quarters, and push each quarter through the

V-slicer. Not so bad, since I'm only doing one cabbage anyway, and I

prefer to remove the core as well. I needed to quarter my cabbage when

using the food processor too - but now I do without the electricity or

the noise.

>I would love a non-electric

>device that's fast easily and saves the few fingers I have.

I thought that the idea with these things was to keep your fingers away

from the blades. I just did a quick google on 'cabbage shredder' and saw

what I guess must what you're using - something like this?

http://www.juicersforless.com/images/images_big/w1347.jpg

Isn't there something that you can use to hold the cabbage in the box?

Perhaps get a block of wood cut to size and use that for the last couple

of cm.

My V-slicer is the Börner one, very basic but it does the job and was

the cheapest one in the kitchen shop near me:

http://www.shop.christo.net/cgi-bin/iboshop.cgi?showd,4274259800,TW31014

http://www.swissmar.com/vslicer_new.shtml

I remember dearly (not!) taking great chunks out of my thumb knuckle

quite often, when I used to have fish tanks. I'd grate a little frozen

ox heart for the oscars, and one time in two I'd give them a little Ross

knuckle with it. Much less self-harmful to just bread lots of guppies

(and the oscars loved the chase too). Ah, them's was the daze...

--

Ross McKay, Toronto, NSW Australia

" Let the laddie play wi the knife - he'll learn "

- The Wee Book of Calvin

[Guest guest]

Man, u guys have WAY better slicers than me. Now I know why it takes me so

long. My slicer it like 5 or 6 " wide (can hardly fit a small cabbage

quarter) and has a single, thin blade. It sure chops fine, but it takes

aaages. I need something new...

On 6/20/06, Ross McKay <rosko@...> wrote:

>

> tonio epstein wrote:

>

> >The Mandolin V slicer seems a little small for shredding lots of cabbage.

>

>

> I only do one cabbage at a time, as much as will fit into a 3 litre jar.

>

>

> >I often use very large cabbages. Seems like I would have to cut them into

>

> >small pieces before I could even use this slicer.

>

> I cut my cabbage into quarters, and push each quarter through the

> V-slicer. Not so bad, since I'm only doing one cabbage anyway, and I

> prefer to remove the core as well. I needed to quarter my cabbage when

> using the food processor too - but now I do without the electricity or

> the noise.

>

>

> >I would love a non-electric

> >device that's fast easily and saves the few fingers I have.

>

> I thought that the idea with these things was to keep your fingers away

> from the blades. I just did a quick google on 'cabbage shredder' and saw

> what I guess must what you're using - something like this?

>

> http://www.juicersforless.com/images/images_big/w1347.jpg

>

> Isn't there something that you can use to hold the cabbage in the box?

> Perhaps get a block of wood cut to size and use that for the last couple

> of cm.

>

> My V-slicer is the Börner one, very basic but it does the job and was

> the cheapest one in the kitchen shop near me:

>

> http://www.shop.christo.net/cgi-bin/iboshop.cgi?showd,4274259800,TW31014

> http://www.swissmar.com/vslicer_new.shtml

>

> I remember dearly (not!) taking great chunks out of my thumb knuckle

> quite often, when I used to have fish tanks. I'd grate a little frozen

> ox heart for the oscars, and one time in two I'd give them a little Ross

> knuckle with it. Much less self-harmful to just bread lots of guppies

> (and the oscars loved the chase too). Ah, them's was the daze...

>

> --

> Ross McKay, Toronto, NSW Australia

> " Let the laddie play wi the knife - he'll learn "

> - The Wee Book of Calvin

>

>

>

[Guest guest]

Dirk Coetsee wrote:

>Man, u guys have WAY better slicers than me. Now I know why it takes me so

>long. My slicer it like 5 or 6 " wide (can hardly fit a small cabbage

>quarter) and has a single, thin blade. It sure chops fine, but it takes

>aaages. I need something new...

Dirk, I don't have a big one either. Maybe it's just how you're using

it.

--

Ross McKay, Toronto, NSW Australia

" Let the laddie play wi the knife - he'll learn "

- The Wee Book of Calvin

[Guest guest]

Haha. I'm going for a food processor. I just want to make large volumes of

kimchi fast...

On 6/20/06, Ross McKay <rosko@...> wrote:

>

> Dirk Coetsee wrote:

>

> >Man, u guys have WAY better slicers than me. Now I know why it takes me

> so

> >long. My slicer it like 5 or 6 " wide (can hardly fit a small cabbage

> >quarter) and has a single, thin blade. It sure chops fine, but it takes

> >aaages. I need something new...

>

> Dirk, I don't have a big one either. Maybe it's just how you're using

> it.

>

> --

> Ross McKay, Toronto, NSW Australia

> " Let the laddie play wi the knife - he'll learn "

> - The Wee Book of Calvin

>

>

>

[Guest guest]

Yep. That's what I use. It's very fast. So fast that I usually smash or slice a

finger within the first few seconds of using it. And yes a piece of wood of the

right size could be very useful instead of sacrificing fingers.

Tonio

http://www.juicersforless.com/images/images_big/w1347.jpg

Isn't there something that you can use to hold the cabbage in the box?

Perhaps get a block of wood cut to size and use that for the last couple

of cm.

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[Guest guest]

I'm with you! I also would like to know if there is a mechanical

pounder so that I don't have to do that either.

On Jun 19, 2006, at 11:09 AM, Dirk Coetsee wrote:

> Wow, I took like nearly two hours to shred 5 lbs of cabbage.

Parashis

artpages@...

zine:

artpagesonline.com

portfolio:

http://www.artpagesonline.com/EPportfolio/000portfolio.html

[Guest guest]

Hi Dom, I want to cry, don't ask me how? but my food precessor stem

got lost somewhere in the storage area? Until I can order a new one I

can't use the shredder blade, just the chopper, so your potatoe peeler

dea helps alot, otherwise I'd be all day with the hand grater.

Audrey

<snippet>

<you can slice cabbage quite quickly and evenly with a good potato

> peeler. First prepare the whole cabbage by cutting it into quarters,

> then begin to slice along one edge across the leaves.

>

> Be-well wishes from WE of the never-never kefir grains of Oz, and

from,

> Dom

>

[Guest guest]

Hey Dom, I love to get one of those mochi large mortor and and long

handle pestles! know a good online site for one?! Maybe would help

with kraut too.

Audrey

<snippet>

> I'm with you! I also would like to know if there is a mechanical

> pounder so that I don't have to do that either.

>

[Guest guest]

I haven't attempted to make sauerkraut yet since I'm close to moving

BUT this is what I've thought of doing to shred the cabbage when I'm

able to make my sauerkrau...

I'm going to try my electric meat slicer... it can be adjusted for

thickness and the cabbage is easily pushed back and forth across the

blade the same as if it were a big ham or other chunk of meat..

>

> Wow, I took like nearly two hours to shred 5 lbs of cabbage. I want

to shred

> a lot more cabbage in a lot less time. I was using a guillotine

(spl?) type

> slicer. How do you guys slice up you cabbage? I was thinking of

maybe using

> a food processor or something much, much faster.

>

>

[Guest guest]

Wow, nice idea. But I don't have one...

On 8/2/06, craftynsewon <craftynsewon@...> wrote:

>

> I haven't attempted to make sauerkraut yet since I'm close to moving

> BUT this is what I've thought of doing to shred the cabbage when I'm

> able to make my sauerkrau...

>

> I'm going to try my electric meat slicer... it can be adjusted for

> thickness and the cabbage is easily pushed back and forth across the

> blade the same as if it were a big ham or other chunk of meat..

>

>

> >

> > Wow, I took like nearly two hours to shred 5 lbs of cabbage. I want

> to shred

> > a lot more cabbage in a lot less time. I was using a guillotine

> (spl?) type

> > slicer. How do you guys slice up you cabbage? I was thinking of

> maybe using

> > a food processor or something much, much faster.

> >

> >

>

>

>

[Guest guest]

Hey, that is a fantastic idea! Something that is still on my wish list

though. I'd thought to get one for slicing other things also, like

tofu heh.

Audrey

<snippet>

>

> I'm going to try my electric meat slicer... it can be adjusted for

> thickness and the cabbage is easily pushed back and forth across the

> blade the same as if it were a big ham or other chunk of meat..

>

[Guest guest]

Hey, think that was in the back of my mind at one time, something that

is still on my wish list though. I ended up getting a cheese slicer

for tofu.

Audrey

<snippet>

>

> I'm going to try my electric meat slicer... it can be adjusted for

> thickness and the cabbage is easily pushed back and forth across the

> blade the same as if it were a big ham or other chunk of meat..

>

[Guest guest]

I love that idea. What about pounding though? I hate doing it and it's

messy. Gets all over the place.

Any ideas?

On Aug 3, 2006, at 9:32 AM, Audrey wrote:

>> I'm going to try my electric meat slicer... it can be adjusted for

>> thickness and the cabbage is easily pushed back and forth across the

>> blade the same as if it were a big ham or other chunk of meat..

Parashis

artpages@...

zine:

artpagesonline.com

portfolio:

http://www.artpagesonline.com/EPportfolio/000portfolio.html

[Guest guest]

I never pound because I chop everything up fine. Isn't necessary. The

disadvantage is you lose crunchiness...

On 8/3/06, Parashis <artpages@...> wrote:

>

> I love that idea. What about pounding though? I hate doing it and it's

> messy. Gets all over the place.

>

> Any ideas?

>

>

> On Aug 3, 2006, at 9:32 AM, Audrey wrote:

>

> >> I'm going to try my electric meat slicer... it can be adjusted for

> >> thickness and the cabbage is easily pushed back and forth across the

> >> blade the same as if it were a big ham or other chunk of meat..

> Parashis

> artpages@... <artpages%40earthlink.net>

> zine:

> artpagesonline.com

>

> portfolio:

> http://www.artpagesonline.com/EPportfolio/000portfolio.html

>

>

>

[Guest guest]

I use my food processor, as the meat slicer (cheap one) doesn't do it's

thing very well, and the cabbage doesn't slide easily. Don't have to pound

it either (I'm lazy). It turned out great...

Peace,

Blane

Therefore, if anyone is in Christ, he is a new creation; the old has gone,

the new has come! - 2Cor. 5:17

At 01:07 PM 8/3/2006 -0700, you wrote:

>I love that idea. What about pounding though? I hate doing it and it's

>messy. Gets all over the place.

>

>Any ideas?

[Guest guest]

I figured I could pound it in a large plastic bucket with the dowel.

Audrey

<snippet>>

> I love that idea. What about pounding though? I hate doing it and

it's

> messy. Gets all over the place.

>

>> Parashis

>

[Guest guest]

Does pounding make it less crunchy?

Audrey

<snippet>

> I never pound because I chop everything up fine. Isn't necessary. The

> disadvantage is you lose crunchiness...

>

>