containersfermentation
I'm still pretty new to pressure fermentation and have been using it primarily to make sukimono – cabbage mixed with salt under pressure for about a day.
I would like to make a whole cabbage at a time or even a bit more, but I'm unsure what is the best container for this and a matching weight to close off the air.
Also, I would like to avoid plastics if possible.
Well, having grown up near "the" Sauerkraut region in Germany - I'd say don't.
Honstly, I hadn't ever thought about why until today (can't have been only lazyness that my ancestors left the kraut in peace until done.), but:
Why making really sure to create a water-seal when you are breaking it with stirring? The kraut is supposed to ferment under the absence from air! You are supposed to check on the kraut regularly and even fill up with saltwater, if if the water level is too low. If even the smallest bit of cabbage sticks out from the brine, you risk mold.
Besides, I'd be afraid to drag something nasty into the half-done kraut (and I'm so not implying that your utensils aren't clean!).
I'm adding a detail from a classic fermenting pot: note the groove at the top which is supposed to be filled with water. The lid sits in this, ensuring the seal. The two stones are supposed to weigh the kraut down (what you do with the second plastic box).
In Asian style ferments where the juices are discarded you can omit the weights completely. My kimchi process looks something like this:
A hermetic jar such as this, combined with the steps above provide a consistently vigorous and healthy fermentation, without the cost of the German stuff. http://www.amazon.com/Pieces-Italian-Hermetic-Recycled-Canning/dp/B001QYMMSW
Weights serve a number of purposes, many of which are negated when using a hermetic or airlocked fermenter and pre-sweating your vegetables.
Best Answer
I would advise if you are planning make often then I would invest in a gallon fermentation crock. It may cost you anywhere from $100- $200 but if you are making this often then i t maybe worthwhile for you as it will last you for many years and most come with weights already specific to the volume of the crock. My grandmother has one she uses for making kimchi