I am reading about fermentation weights, and some sites seem to say I need some, and some others say I don't. It seems so this site, has a consensus that I need one. Eg. I have set some sauerkraut without weights to ferment today in a glass jar, would it be safe to eat? (been less than a day till now)
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You don't need them, but they are helpful. The issue is that any product above the surface of the liquid has a good chance of developing mold. The weights keep the product submerged. You can do the same with a "homemade" weight like a small plate. I have successfully made kraut with no weights at all. Just make sure your veg. is below the surface of the liquid.
