I found a 4L Costco pickle jar I was saving (with no purpose in mind) and thought I would try using it to make a batch of sauerkraut. I found working with this large jar to be much easier then working with multiple 1L wide-mouth mason jars; I could get my hand into it to press down the kraut instead of relying on "tappers".
The other new idea I tried was half-filling a zip-lock bag with water a as weight. Wasn't quite as heavy as it needed to be, but it definitely helped to keep the kraut submerged in the brine at all times.
Definitely a successful experiment!