I would imagine that nearly any plastic liner or container may contribute some taste. Generally, the softer / more maleable the plastic, the more plasticizer or VOC present. These plasticizers are what slowly out-gas and give the "plastic" taste/smell.
You could also try stonewear, such as the old crocks traditionally used to ferment foods. If you're in Thailand, I'd imagine that preserving food through fermentation/pickling is still common practice and you'd be able to find appropriate vessels. Just be wary of glazed pottery items, as certain pieces out of China can use lead in pigments or sealing glaze. Even terra-cotta may work, but it's known for absorbing a lot of moisture.
Otherwise glass is a sure-fire way to not have plastic taste. Stay away from metal and even stainless containers due to the long exposure to the low pH brine.
I actually do the opposite of joerose (post #3). Ferment sourkrout in plastic and then divide into smaller glass jars for storage.
This instructional has a few ideas on appropriate plastic liners and methods.