Article at AHA website indicates loose lid on mason jar and mason jar on cookie sheet.
What about using lid with an airlock (similar/same as the airlock used in beer fermenation)?
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I have used an airlock, it works.
Once any equipment (mason jar, lid, airlock) is used making sauerkraut then the equipment is kept separate from the brewing equipment to avoid cross-contamination. The equipment is never used for brewing again. That is unless one wants sour beer.
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I have a plastic mason jar lid fitted with an airlock that I only use for sauerkraut and pickles. I have OCD about my brewing equipment, every piece is for brewing only.
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I hear you…
Cabbage is in mason jar for 1 week. I’m seeing zero activity. My first time making sauerkraut. Is something wrong?
You are probably fine…you might see a few bubbles of gas around the cabbage, but it’s not at all a vigorous fermentation like with beer. I would give it another week and taste it then.