On Mon, 08 Dec 2008 17:53:08 -0600, zxcvbob wrote:

> 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

that's what i was thinking also. but i guess steamer baskets are cheap
enough that you could dedicate one to the task, but wouldn't the corrosion
'flavor' the kraut after a while?

your pal,
blake