I prefer to make cabbage kraut in jars: wide mouth quart and 2-quart size. (if I make larger batches, I use a ceramic crock.) A challenge is keeping the cabbage submerged, especially when the mouth of the jar is smaller then the jar’s body. I make something I call a kraut collar. (It reminds me of a collar worn by choristers over their robes.) I make mine from food grade plastic tub lids.
I cut the collar the same size as the inside of the body of the jar. Then cut to the center and take out a small hole (Looks like a doughnut now.) This collar can be pushed into the mouth of the jar by overlapping the two radial edges. Once inside, it expands back to its original form to fit the inside of the jar.
For a larger jar, you’ll need to find a larger plastic lid, but it should work the same.