I have a beautiful 5L fermenting crock I got as a wedding present (the brown one pictured above). It fits three shredded cabbages and makes the most beautiful, mold-free kraut. It does this by means of a water-filled moat around the top (similar design to a butter bell) that lets carbon dioxide out and doesn’t let oxygen in.
But I need more vessels. Right this moment I have a batch of kraut going, and it needs at least another month. I want to do some quick, small batches of veggies in the mean time.
My only complaint about the magnificent crock is that our dry air (~20% humidity) sucks the water out of the moat at a rate of more than 1 moat per day.
Enter the Boss Pickler, from Primal Kitchen of Olympia, WA. It’s a glass jar with a silicone gasket and a silicone nipple that serves as the airlock. Brilliant! (They also make Kraut Kaps for less than $10, if you’re less of a fanatic about avoiding plastic and don’t have the evaporation issues we have).
I bought a 2L and a 1.5L on Etsy. I can’t wait till to try them out.
Update: The pressure of fermentation seems to make my brine dry up in the Boss Picklers. My sister-in-law is doing a lot of experimenting and seems to think covering it with a cloth for the first week or so is the way to go. Anyone else care to weigh in?