weight can help, but it is not always necessary. If vegetables are packed tightly into a jar they may not get the chance to float to the surface.</p>

<img src="../media/pages/lactofermentation/vegetablepeel.jpg" alt='a slice of onion keeping cauliflower down' loading='lazy'>


<p><b>What can be used as a weight?</b> 

<ul>
<li><b>Vegetable leaves, or skins</b>. Not a weight perse, but a way to keep items submerged. If pickling cabbage, we sometimes add the outer leaf to the top, curled around the vegetable