---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Suitable Containers, Covers, and Weights for Fermenting Food
  Categories: Canning, Pickles, Preserves
       Yield: 1 text
  
  
   A 1-gallon container is needed for each 5 pounds of fresh vegetables.
   Therefore, a 5-gallon stone crock is of ideal size for fermenting about
   25 pounds of fresh cabbage or cucumbers. Food-grade plastic and glass
   containers are excellent substitutes for stone crocks. Other 1- to
   3-gallon non-food-grade plastic containers may be used if lined inside
   with a clean food-grade plastic bag. Caution: Be certain that foods
   contact only food-grade plastics. Do not use garbage bags or trash
   liners. Fermenting sauerkraut in quart and half-gallon Mason jars is an
   acceptable practice, but may result in more spoilage losses.
   
   Cabbage and cucumbers must be kept 1 to 2 inches under brine while
   fermenting. After adding prepared vegetables and brine, insert a
   suitably sized dinner plate or glass pie plate inside the fermentation
   container. The plate must be slightly smaller than the container
   opening, yet large enough to cover most of the shredded cabbage or
   cucumbers. To keep the plate under the brine, weight it down with 2 to 3
   sealed quart jars filled with water. Covering the container opening with
   a clean, heavy bath towel helps to prevent contamination from insects
   and molds while the vegetables are fermenting. Fine quality fermented
   vegetables are also obtained when the plate is weighted down with a very
   large clean, plastic bag filled with 3 quarts of water containing 4-1/2
   tablespoons of salt. Be sure to seal the plastic bag. Freezer bags sold
   for packaging turkeys are suitable for use with 5-gallon containers.
   
   The fermentation container, plate, and jars must be washed in hot sudsy
   water, and rinsed well with very hot water before use.
   
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   * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
   * Meal-Master format courtesy of Karen Mintzias
  
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