This wooden sauerkraut stomper is the traditional tool for pressing shredded cabbage into a crock until its own juice rises to the surface — the first step in proper, brine-only fermentation. Turned from solid American hardwood, the 28-inch handle gives you the reach to work all the way to the bottom of a tall fermentation vessel without bending or splashing. The broad 3-3/4-inch flat head crushes cell walls so cabbage releases liquid quickly and packs tightly under the brine.
At just 1-1/2 pounds, the stomper is light enough to use comfortably for the full length of a large kraut batch, yet heavy enough that downward pressure does the work for you. The single-piece turned construction means no joints, no glue, and no metal hardware to react with the salt brine — making it just as suitable for fermented pickles, kimchi, and lacto-fermented vegetables as for kraut.
Wood is the right material for the job: it doesn’t scratch crock interiors, doesn’t react with salt or acid, and develops a smooth working patina with use. Hand-wash, air-dry, and store on a hook — and this stomper will outlast every batch of kraut you’ll ever pack.
