The microorganisms responsible for fermentation are anaerobic, meaning they thrive in the absence of oxygen, so it's essential in fermentation that they food remain beneath the salt-water brine, where they can produce the lactic-acid that will eventually preserve the food and help prevent spoilage. In the case of sauerkraut, salt is used to extract the water from shredded cabbage, and a weight inside the crock pushes down on the cabbage, further releasing it's juices and then keeps the cabbage under this brine.
Our weights fit inside our crocks and provide enough heft for any batch of sauerkraut or pickles. The two finger-hole design of our weight makes it easy to lift in and out of the crock.
Size: 8" diameter × 1" high
Weight: 3 lb. 14 oz.
Made in the USA.
For more on making and enjoying fermented food, see our recipes.