Kept my kraut ferment alive while hiking the Pacific Crest Trail

Last summer, I section-hiked part of the Pacific Crest Trail and wanted fresh flavors. I carried a little jar with cabbage and salt in my pack. Every evening at camp, I'd open it up to let it breathe. After a few days, it started to bubble and taste sour. To keep the cabbage below the brine, I used a rock wrapped in a clean cloth as a weight. This simple method meant I had crunchy kraut with my dinners. It was a total game changer for trail food. I plan to do the same on my next long walk.