Earlier in the year I experimented with making homemade sauerkraut in a canning jar. It was easy, but after a couple of batches I noticed a problem. The metal jar lids eventually corroded, which made screwing them difficult. I decided to look for a solution. After a Google search, I decided that crock sauerkraut was the way to go. Basically, you salt cabbage, put it in a crock, then put a plate on top and add a weight so the cabbage is covered in brine during fermentation.
After shredding the cabbage with the food processor I added pickling salt and massaged it into the cabbage to start breaking it down. Once the cabbage started getting soft I poured it into the crock...
...then used the correct-sized plate to cover it. My three-pound head of cabbage only came a third of the way up the sides of the crock. You could make some serious sauerkraut in here!
I have quite a few big rocks in the back yard, but didn't think ahead to sterilize one, so I used a water-filled milk jug as a weight. Looks pretty dorky, but it worked. After 20 minutes, the weight had pressed out enough liquid so that I could see a layer of brine on top.
I put everything into an old pillowcase, used a clip to close it up, and moved it to the top of the refrigerator to ferment. Every couple of days I took it down to check on the kraut's progress. After a week I pronounced it done, transferred (most of) it to a jar, and stored it in the refrigerator.
The kraut that didn't end up in the jar? It turned into lunch.