That is a nice crock! I have wanted one(10 lol) for a while. I dove into fermenting heavy this year. I made quart jars and buckets with airlocks. It started with kraut. Then I mixed in diakon, onion and moved into kimchi. Next was hot/dill/sweet pickles, serranos and pepperocinis. Nothing better than a brat/dog with your own toppings. Then pepper season came and I made fermented hot sauces. These turned out much more complex than my normal vinegar sauces. Now I am making beer. It intrigued me how they preserved the harvest in the old days so I tried to somewhat re-create the process. I tried to grow most ingredients except for beer grains. You might say I have a fermenting problem.
