How to use different cabbage shredders?

Cabbage is a delicate matter, even at the level of a shredder. And as it turns out, there are many options for this very shredder. And the shredder as a species defines considerable differences even in the taste of the dish.

The grater is considered a culinary "gadget", one of the most affordable and effective for cabbage. But all of them, graters, are different. Better if it is a solid construction with a quality body that fits comfortably in the hand, perhaps with multiple sides or attachments.

How to properly grate cabbage.

1. Wash and clean the head of cabbage, cut it into 4 pieces. If the head is large, there may be more parts.
2. Take a convenient, spacious container where the cabbage will be shredded, a grater is installed there. It should be stable in the container. You can put it upright, hold it with your left hand, and shred the cabbage with your right hand. The movements on the grater should be from top to bottom, not fast.
3. If the device assumes a holder-holder (where the cabbage fits), it must be used.

This is almost an ordinary kitchen hatchet, in the metal part of which there are two blades.... There is a gap between them, which will regulate the thickness of the sanding. It's good if the handle of such a hatchet is wooden, but if it's plastic, it's okay.

The algorithm is as simple as possible: the head of cabbage is placed on a cutting board, and then the hatchet should be carried along the edge of the vegetable a little forward and immediately down. The movements are light, but with pressure. This will shred the cabbage into really thin strips. Sharp blades are very quickly involved in work, and you don't need to exert much physical effort for this. Over time, the process will go quickly, actions will become automatic.

This method is called secret, because not everyone knows it. But in vain. The thinnest cabbage shavings, chopped finely and gracefully, are obtained precisely with its help. Jeachen is a small and nimble kitchen tool, inexpensive, and may need to be used frequently. Jichen is very similar to a vegetable peeler, and, by the way, you can also cut cabbage with the latter. The product is usually made of stainless steel, and its handle is plastic or rubber. The main thing is that it is almost impossible to cut yourself with this tool.

You just need to cut off a small piece from the head of cabbage, enough so that it is comfortable to hold in your hand. Then on this piece in the hand should be carried out with jichen, the actions should be directed at oneself. It is necessary to press on the knife, but slightly. The slices will turn out to be thin, crispy - just what you need for pickling for the winter. However, it is just ideal to use such pieces of cabbage in a vegetable salad.

An electric food processor is a machine that actually has to do everything by itself. But the head of cabbage still needs to be cut into several parts, convenient for transportation into the combine, and you also need to remove the stump. And then it all depends on the type of construction: in some you need to send part of the cabbage into a special chute and just press a button, and in some you have to press the button-cover with your hand (but the latter is less common).

Electric shredder saves physical strength, helps to make the chips homogeneous... If voluminous work is planned on salting cabbage or other types of preservation, then with an electric shredder, the process will be easier and faster. Typically, these devices handle other vegetables in the same way.

There are universal tips to help prevent common cabbage shredding mistakes.

1. From a head of cabbage, whatever is done with it further, it is imperative remove the top leaves.
2. Cabbage is usually not washed before shredding (as odd as it sounds). If washed, it will be slippery and uncomfortable to work. The removed upper leaves are enough.
3. If you have to cut on a board, do not use fragile surfaces, glass and ceramics for this.... The fact is that they dull knives very quickly. It is much more convenient and safer to work on plastic, on wood (especially on wood).
4. Movements should be quick, but not abrupt. Quickly ensure the uniformity of the shredder, and with sudden movements it is easy to injure.
5. Vegetables are not rubbed for later: cabbage, chopped finely, will lose juice very quickly, it will simply become tasteless... That is, cut - cooked, that's the only way.

So, in terms of speed and low labor costs, the first in the list will be an electric harvester. But if such a method is excluded, the hatchet turns out to be the fastest and most dexterous. If someone likes to use a large kitchen knife, and no one will dispute this either, the main thing in this matter is practice.

There are situations when cabbage needs not only to be chopped, but completely chopped. Then it is cut into pieces, and then the small pieces are sent to a blender. The result is almost cabbage puree. For various smoothies and other options, this method is not bad. But nevertheless, more often shavings are used in dishes and pickles, pickling.