> 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
> 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).