Seems like one could actually try both sizes; ie, coarse as well as a finer shred. Layer in the coarse and then top with a layer of the fine shred or vise-versa? It might be nice to have both texture/sizes available...just package separately.
So when you both are saying food processor, are you just using like a cheese grater blade in yours or some other blade attachment? I guess you just have to cut up the cabbages into chunks that will fit into the processor chute?
Watched this again...worth a look!
Just found this video http://www.youtube.com/watch?v=sjNRvGAQeLE
salting the cabbage on the conveyer belt....serious production goin on there
5000kg and hour! Automation is fascinating.
So, I like it raw and plain, without anything else it it.
But, willing to try new tastes - so
What types of additives do folks enjoy? you know..caraway seed, apples etc.
Any thoughts/experiences on that?