A 32-ounce jar works best. If you don’t have quite enough liquid, place your glass fermentation weight in the jar and submerge as much as possible; over the next 12 hours, the cabbage should release more liquid and you can press the fermentation weight down below the brine. You can keep the jar in a glass dish to catch any spills. If you have a tightly secured lid, you will need to burp the jar. You should also wash off the lid to keep it clean and re-adjust the fermentation weight whenever needed. Anytime the weight comes up out of the brine, with clean hands press hard on the weight to tamper everything back down into the liquid.