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I only remember my folks making kraut one time when I was just little. I don't know why they quit, maybe because they filled in their snaky old cellar (an unwise move, I think) and didn't have any place to keep it through the winter. We always had big stone jars sitting around, until Mom let them freeze and bust, one by one, from using them to store water too late in the year, The kraut rock and the kraut stomper remained on the back porch until Mom moved to town, at which time I brought them home with me.
The kraut rock was a large piece of petrified wood, although I think I've got another one of fossilized bones of some sort. The stomper sort looks like sassafras, though I can't be sure. It's about four inches across the wide end, and about 30 inches long. I never realized that you have to stomp it pretty well for it to ferment properly, I just thought it was to force out as much air as possible.
Regardless, the old stomper got full of powder-post beetles at some point in the past, so I let it go with the stuff that I took to the auction house/antique dealer today. I'm thinking of trying to make some kraut at some point, but it won't be any trouble to make a new one if that time ever comes. Believe it or not, you can buy them from Lehman Hardware, along with the boards that go under the rock.