I ve read of people using plastic bags filled with brine as a weight to hold the food under the water.
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Use the fermentation weight to hold your lacto fermented veggies well under the brine.
Heavy duty bi polymer walls resist punctures and the double zipper prevents leaks.
This worked but didn t seem very elegant of a solution and i think it could be better.
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The hardest part was coming up with a good container for the brine.
When i say easy i mean easy.
I use brine not water in case the bag leaks.
Just pile any extra tail from the bag up on top of the jar like a tidy little turban then screw a 2 piece mason jar lid onto your ferment just fingertip tight.
I use brine not water in case the bag leaks.
Once the vegetables are fermented transfer them and their brine to storage jars still attempting to keep the brine over the veggies.
Overfilling bag will prevent you from putting the lid back on only loosely secure your lid to allow carbon dioxide to escape a cabbage leaf or other large vegetable pieces.
Each bag can hold up to a 23 lb.
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What i ended up using was a very large plastic bowl with a lid that we use for salads sometimes and then using a bowl to weight the two pieces of salmon i had down into the brine.
If none of the above options are available ferment in a large bowl and use a plate to press down the top of the vegetables.
Fill some brine into a ziplock bag and use to weigh down vegetables.
Add weight to the top of the plate to keep the vegetables submerged.
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Brining poultry pork and other meat is simple with our heavy duty leak proof brining bags.
Plastic bag with brine i often use this method because it can fill every nook and cranny.
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Each disposable plastic bag has a double zipper seal top for a leak proof closure.
However condensate collects on the bottom of the plastic and no doubt drips into the brine.
In this case there is no direct contact of the plastic and the food.
Set includes three large disposable bags.
In that case the plastic is in direct contact.
