u/IMPORTANT_INFO

Update from original post https://www.reddit.com/r/fermentation/s/wAGN43w9R1

Thank you all for your advice on the original post, I decided to just use cabbage leaves instead of weights. I managed to fit 1.5kg of shredded cabbage and 30g of salt into this 2l crock. Originally the brine level was 1 cm above the leaf and had 4cm of head room, 18 hours later the salt must still be doing it's work removing more water from the cabbage, there is only 1cm of head room now.

This is going to get messy when the fermentation goes into top gear over the next few days, I'm thinking of removing the brine back down to 1 cm above the cabbage leaf to give it more space, I'll store the brine in the fridge as I might need it after when it starts to get reabsorbed. Any thoughts or ideas would be awesome right now.

Hi i'm new to fermenting, my only attempt was last month trying to make sauerkraut in an old mayonaise jar, but i left the lid lose and it went moldy. So i bought this 2L crock which has a airtight lid that burps itself instead. My problem is that i can't find weights that will fit in the 6cm opening. Do i even need weights? i was thinking of just forcing cabbage leaves around the tops and sides. This would leave about 4cm or airspace in the narrow opening , is that enough or should i leave more space? i've heard people using ziplock bags with brine in it, or just stones, i worry about the cleanliness of those options though. I'm just trying to make a basic sauerkraut, cabbage and 2% weight of salt. I'm thinking that if my cabbage leaf barrier makes it past day 2 before dislodging itself then the carbon dioxide barrier should have developed by then? any thoughts or suggestions would be awesome!