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I am new to making sauerkraut. I do know the right ingredients for making sauerkraut, based on searching on Google.

My question is what equipment should I use to weight the sauerkraut below the brine?

I am using a Fidos jar as a container. If I were rich, I would buy a fermenting crock that comes with stone weights, see for example this crock. However, since I am not rich, are there stone weights that I can buy?

My current idea is to use ceramic pie weights, but I have never owned any of these before. Would they be sufficiently heavy to weight the sauerkraut down?

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4 Answers 4

up vote 2 down vote accepted

Penn State Extension recommends:

Cover with a plate weighted down with jars filled with water or cover with a large food grade plastic bag filled with salt water (6 tablespoons salt per gallon of water.)

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This works if I have a large jar, but my jars are pretty small, with a diameter of 3.5 inches. –  I Like to Code Jun 8 '13 at 21:24
Zip bags come in many sizes... –  SAJ14SAJ Jun 8 '13 at 21:35
That's a great suggestion. Thanks! –  I Like to Code Jun 8 '13 at 22:58

I can't see why not, pie weights should be fine. The ceramic weights used in large kraut crocks are unglazed ceramic as are the pie weights. I would place the weights in a plastic zip bag though, to make sure they don't drift downward, maybe even filling the bag with the brine as well. Afterward, you could always bake the pie weights to sterilize them between uses too.

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The bag of brine is all you actually need. –  SAJ14SAJ Nov 26 '13 at 13:42

Get a set of ceramic weights that fit a 1 liter Fido jar.


(disclaimer: this is my own product)

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This seems like a good solution. Why did someone give a downvote to this answer? –  I Like to Code Jun 18 '14 at 23:24
Solicitation is generally not allowed unless disclosed and relevant to the question. This is relevant but I think slightly disingenuous. –  logophobe Jun 18 '14 at 23:26
I'm going to assume good intentions here, and just add a disclaimer. It was already pretty obvious that this is Leslie's product, and this is also directly relevant to the question. This is exactly the kind of rare case when we do allow linking to your own products. (The disclaimer does need to be there, but I'm not really worried about a rash of jar-weight spam developing here.) –  Jefromi Jun 18 '14 at 23:44
I agree with Jefromi. The Internet has trained many people to have a negative reaction to any form of self-promotion. Here, we are trying to be better than that and not throw out the baby with the bathwater. So, no matter how it "feels" to see a self-promoting link, if objective evaluation shows that it is relevant to the post, I prefer to let it stay, as our rules prescribe. –  rumtscho Jun 19 '14 at 15:02

A quick tip: whichever way you weight your kraut, add a piece of outer cabbage leaf (make sure all your veg is organic, not sprayed) under the weights to hold all the bits of kraut under the brine level. It gives you a good wallop of the right bacteria too!

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