I like my crocks but purchased fermentation lids as well...a couple years ago.
We once made a 'crock' batch of kraut but it came out way too salty. So decided to
make small batches and try different veg. I've been using quart canning jars.
Good recipes,
https://www.makesauerkraut.com/sauer...cipes-roundup/
I have three different Korean Chili flake varieties for kimchi. Trying to find one that is
not killer spicy. Small batch fermenting I found one quickly rather than making
large quantities.