Never use rocks as weights. Its far safer to use a water filled canning jar. If you can find some, use large food grade heavy plastic bags to line the pot. SST attached with aluminium will break down due to the caustics of salt. If it were me, I would fill 2 gallon size zipper bags and place these in the big pot. That way, the brine should be covering most everything. Another option is to use a Home Depot 5 gallon plastic bucket and line that with food grade plastic and use that as the holding vessel.

Ken,

Thanks for the input. I have 5 Gal buckets, Several olive barrels from 1 gal (misc. ferments) to 50 gal (I use those for making fermented whole heads of cabbage for family and friends, about 30-50 per barrel x 3 barrels). This was a complete brain fart of mine, not noticing the AL rivets. As for using rocks, we have been using the same Granite and Lime stone rocks (from my mother to me) for 50+ years. They weigh about 10 - 15# each and are much smaller than a plastic bag or jar filled with brine (weight wise). Each year they get a special treatment of being scrubbed /soaked in bleach water then boiled for a good long time just before added as a weight. Some have been shaped down to fit the pots / crocks (a few I made as a kid and others by my dad with a chisel and hammer) I know using them is "NOT APPROVED" by the governing bodies... But they work flawlessly. LOL... Except for the AL rivets on the pot. That, will never happen again...

Thanks again for the input,
Nik

I've seen sources that mention the use of sterilized rocks. Most mention boiling them. As long as they're sterile, I wouldn't see a problem with it. I personally prefer brine bags now, but that's a personal choice.

I do have to say I haven't seen anything from governing bodies yea or nay on the issue. The only prohibition [and a very reasonable one] is not to line crocks with garbage bags. However, it may be I'm mistaken and there's something out there I've missed.

Joy of Pickling does mention well-scrubbed rocks as one option. Her book was reviewed by several Extension agents as well as Kenneth Hall, professor emeritus of food science at the University of Connecticut.

We may have many and varied complaints about governing bodies but occasionally we tar them unfairly.

I don't use stainless for brining any more. If I'm not really careful to use only my best older pans, I do risk some pitting. It's simpler just to use glass or food-grade plastic. Crocks are out. I got tired of (or too old for) the weight.

Carol

Well, I broke down and went to WallyWorld and got a nice lidded glass jar to replace the pot. Used a bag of fresh brine for the weight and topped off with fresh brine to bring the level up to cover. Didn't have a plate and rock (grin) that would fit the jar. Not a bad deal though, large Anchor Hocking jar about 2 1/2 - 3 gal (approx) for 12.00 and change. Just another fermenting container that will work well.

Nik

I feel your pain Nik, I just grabbed a glazed mixing bowl last week to make some 9 day pickles for a smaller batch of cukes. Found out there was a hairline crack on the bottom, syrup all over the counter till I found it.
I have another small batch of gerkins that I am using one of my enamel bowls

For the larger batch I just started last night stopped by the baking dept of the local supermarket and they gave me a 5 gallon squat food grade plastic bucket and lid.

Hey you do sour heads, I love sour heads! Can you send me the directions? It is a great cabbage year here. I have barrells and can get different sized ones when the guys go for them for hard cider

If Al and a Ferrous metal formed a galvanic cell then your brine is going to be loaded with Al, throw it out.