"zxcvbob" > wrote in message
...
> Chemiker wrote:
>> Has a little epiphany while fighting to keep all the cabbage
>> under the brine. I make small batches in 1-3 gallon crocks,
>> some of which have shoulders and therefore mouths that
>> are smaller in diameter than the crock proper.
>
> I think those are butter churns rather than crocks. The lids are usually
> missing.
>
>> What's a non-carpenter to do? Or even a carpenter,
>> if the only wood available is pine or sprue?
>
> You can also use a plastic bag of water to weigh down the cabbage and seal
> out air all at the same time. But use a really sturdy bag so it doesn't
> leak or burst and flood your kraut with water.
>
> I like your idea of using a steamer basket. You may find that it corrodes
> even tho' it is stainless (because of the acid + salt).
>
> Bob

Yeehaa Alex, which is Texan fer good thinking. I'd worry over the corrosion
too. Did you get any?
One of the preserving books recommends saline filled bags at the same rate
of your brine, just in case of leaks.
I love the commercially canned stuff that just a trifle sweet and with them
thar leetle seeds in it.
Edrena