I've made sauerkraut for 45 years and I've always cut a piece of wood
that fits the container and gotten a glass jar, filled it with clean
sand as a weight. I don't think that people who use a plastic bag have
made too much sauerkraut since it should be skimmed of froth every night
or so or else the kraut will become musty tasting. Simple use a small
plastic skimmer or plastic strainer to skim the residue of the top.
After about two weeks when the fermentation scum becomes less, strain
when needed.I still make about 60 lbs. a year of specialty
sauerkraut.Further more, with cabbage being so cheap pick a nice round
water container(you can buy a nice 3 gallon jug of water and cut the top
off it). If that's to much hand it out to you friends! If you want to
use a plastic bag, add the same proportion salt to the water that is
needed some times to top up the kraut when not enough liquoid is
produces by the kraut itself.
mrorwell wrote:
> zxcvbob > wrote in news:6q5qb4Fb3jlcU1
> @mid.individual.net:
>
>> 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.
>
> My grandfather made several crocks of kraut every fall for over 50 years.
> Once he discovered sturdy plastic bags, that was the only method he used.
>
>
>
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