This was an idea I had some time ago fiddling around with clay. The idea is a pot big enough to fit a whole big head of cabbage with a wide mouth for easy access. Then the invention is a lid smaller than the upper rim, perforated with holes so it sinks below the level of the liquid. So we have access to good bacteria without any cabbage floating up. The best batches of sauerkraut I've ever made come from this pot.
This batch is just 4 days old. After a week or more I put it in a big covered jar in the wine fridge or the regular fridge if I want to keep it around for a while. Why don't they sell contraptions like this?
Next up some pastrami to go under it.