Chemiker wrote:
>
> On Wed, 10 Dec 2008 17:15:32 -0500, Gary > wrote:
> >> 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.
>
> FWIW: My son gave me a beer making set two years back, when we were
> still speaking. SW gave it away, including the wonderful food-quality
> white plastic pail with seal. That's why I'm making kraut in a glass
> crock from Uh..... Oh Yeah, garden Ridge Pottery. Holds maybe
> 2 gallons.

Nothing wrong with that. Something ceramic and food-safe is all that is
needed.
>
> For those of you who swear by wooden slabs to weight down the
> cabbage, I'm w/you. My Dad did his tomatoes this way (after first
> frost), but we lived in place where he could buy (borrow/steal) oak
> planks. In today's urban world, I find I have to get my butt to a
> specialty wood supplier and pay through the nose. Everything is
> either pressurized or termite-treated or some such c**p.

It might be worth getting a decent piece of untreated oak (or whatever
other wood is suitable). It will be useful year after year with proper
treatment. Thinking my relatives used a heavy ceramic plate.
>
> Not on *my* plate, thenk you veddy, veddy much.

Fair enough. Don't even want to use that sort of wood for woodworking
bits.
>
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