d in the brine and to cover the container with a bag to keep air from coming in. "Cover the chopped salted vegetables with a plate that fits inside the crock and sits on the surface of the vegetables, then weigh the plate down, usually with a gallon-size jug full of water, to keep the vegetables submerged under their juices and thereby protect them from oxygen. Finally, I cover the whole setup with a cloth to keep flies out. Often, I tie a string around the cloth to secure it." (Sandor Katz) The important t