OK, so I got a beautiful 10L airlock-type fermentation crock for Christmas, and two days ago set about making my first batch of sauerkraut. Got it all prepped, salted, crocked, bruised and submerged, then discovered the crock had been cracked in shipment and leaked!
Not wanting to toss the whole batch, I transferred most of it into an 8Q stainless pressure cooker. It's all weighted down, submerged and covered. Meanwhile, the replacement crock is about a week away.
So... Is it possible to ferment kraut this makeshift way in SS, or *must* it be done in crockery? If it's doomed to fail, I'd just the soon toss it now.