The Cabbage Crusher


What does a giant wood working tool have to do with fermented food?  Join  Bonni today as she takes a look at something unique that makes the cultured foods process easier and a thing of beauty.

From the Editor: Please welcome Bonni, CFH Customer Support Manager and Cultured Kitchen Keeper.

Looking at this first photo, I bet you’re wondering what this has to do with culturing and Cultures for Health. That is quite a big piece of machinery and certainly doesn’t look like anything you would use to culture. If you know anything about wood working, you might recognize this monster as a lathe. A lathe is a machine that turns wood into something other than a piece of wood.


Well the lathe, along with some tools, turns the wood into something useful and beautiful, specifically, the Cabbage Crushers we sell at Cultures for Health. It all starts with giant slabs of wood that are cut into blocks.


The blocks are then turned on the lathe. Isn’t the wood grain beautiful?!


The finished Cabbage Crushers are then coated with organic food grade walnut oil to finish. Uncoated Cabbage Crushers are available by special request. For best results, be sure to keep your Cabbage Crusher coated with oil the same way you do your wood cutting boards.

The wood crafter behind all this is none other than my sweet husband!


I had never had a Cabbage Crusher before and always used my hands for making sauerkraut. Never again! This piece is not only beautiful, but functional. I make sauerkraut more often now because this makes it so easy! It is a great conversation piece and looks good in my kitchen.



Bonni started on the cultured foods path quite few years ago, beginning with sauerkraut. Since then, she has cultured yogurt, milk kefir, water kefir, kombucha, a variety of veggies, sour cream and gluten-free sourdough. She is a busy homeschool mom to her daughter, so is always looking for the most efficient and least time consuming ways to manage all of her culturing.

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  1. Jana Connell says

    I’m sorry but what do you do with a cabbage pounder? I make cultured veggies but I have never “pounded” them. Please explain…

  2. Ken Stevenson says

    Nice work and a very practicle kitchen tool. KimChi, like kraut, needs to be bruised before adding the salt. I want one!

  3. says

    Great tool! I’ve been doing it the hard way, pounding my cabbage with a potato masher in order to release the cabbage juice and break down the cellulose so the ferments can work faster. BTW, how much does the cabbage crusher cost including shipping to the West Coast?

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