Since my initial attempt I have done a lot of research. As a result I found and purchased a fermenting crock from made in Poland. The crock is heavy duty and has a capacity of five liters. Ceramic weights each a half circle fit within the crock to weigh down the vegetables and keep them submerged. This prevents surface mold. This particular crock has an inner ring around the top that can be filled with a little water and the lid placed within it. An air tight seal is created by the water and weight of the crock's lid, ingenious! I took pictures this time to help show my process.  In this attempt I am making simple sourkraut with local organic cabbage and sea salt. This has been sitting for a number of days now and is visibly fermenting nicely!