The communal kitchens in early Amana prepared lots of food for the many residents. The community kitchen gardens were full. Cabbage for sauerkraut was grown in large patches, prepared in large batches, and put kitchen tools to the test. The krautcutter was a necessity and hand made by the local woodworker and metalsmith. They were made of rectangular pieces of wood with one or two blades set in diagonally. Some models had a sliding box compartment that held the whole cabbage head in place. Smaller cutters were used for slaw or vegetables as potatoes and onions. Many heads of cabbage were sliced and packed into crocks which were filled with brine. This was prepared late summer for winter use of some good sauerkraut! Many of these tools were replaced by new items bought in stores after the communal system ended in 1932.