A large wooden sauerkraut stomper from Lehman’s, the heavy-handled traditional tool that pounds shredded cabbage into a fermentation crock to release its juices and pack it tight below the brine. The stomper’s mass does the work — light pressure with the wood handle is enough to break cell walls and start fermentation moving.
This is the kitchen tool that turns a 10-pound cabbage haul into 3 quarts of sauerkraut without the back-breaking knuckle-work of pressing by hand. Pairs naturally with a 2-quart starter crock or a 5-gallon serious-fermenter crock.
Lehman’s stocks Amish-made wooden kitchen tools from Ohio workshops — Made in the USA.
