What weights to use for fermenting sauerkraut? I am new to making sauerkraut. I do know the right ingredients for making sauerkraut, based on searching on Google.

My question is what equipment should I use to weight the sauerkraut below the brine?

I am using a Fidos jar as a container. If I were rich, I would buy a fermenting crock that comes with stone weights, see for example this crock. However, since I am not rich, are there stone weights that I can buy?

My current idea is to use ceramic pie weights, but I have never owned any of these before. Would they be sufficiently heavy to weight the sauerkraut down?
Penn State Extension recommends:


  Cover with a plate weighted down with jars filled with water or cover
  with a large food grade plastic bag filled with salt water (6
  tablespoons salt per gallon of water.)