Does anyone have an opinion on the best type of crock for making small batches of sauerkraut? I just purchased a 2 gallon inexpensive crock and started my first batch of homemade kraut, (from a recipe on the WS site). My inexpensive crock has no lid, you just use a plate with a weight over the kraut to keep it submerged in the juice and a dish towel over the crock.
I see there are expensive crocks with water seals at the top.
Any opinions on a preference of one method over the other?
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