We used crocks for years and years (that's how it was traditionally done in my family) that includes both standard crocks as well as the crocks with the sealing lip like the Harsch-Gairtopf crocks or the Polish crocks sold by The SausageMaker in Buffalo, NY.
They're expensive, heavy, breakable, the included weights can give fits and some of the older crocks weep.
I rarely use the crocks anymore unless I'm feeling crazy enough to make an occasional huge batch, which doesn't happen very often anymore.
I typically ferment in wide mouth canning jars, both quart and half gallon.
I fill the jar to within about an inch of the rim.
I top off with brine all the way to the rim, I then insert an empty 1/2 pint Ball quilted jelly jar into the larger jar to catch any expansion. (the jelly jar should fit snugly against the lid)
Making sure that the brine still comes to the rim of the canning jars, I then top the jar with a loose lid (no band), and top with a pint jar filled with water. That creates an air-lock.
The jar is not opened until fermentation is complete.
No mold or yeast growth.
Cheap and effective.
~Martin
Rememberingback Graittopf-crocks was the base containment and still is in some German villagesto ferment cabbage to “Sauerkraut” for personal use. Ccolor:#333333;background:white;mso-ansi-language:EN-US">ranberry kraut…!, I am looking forward to this.
