Fermentation & Pickling Crock Glazed in Cream

Childhood memories for me include my mom and grandmother shredding heads of cabbage they harvested from our garden.  They would salt it, and pack it in a massive crock that lived in the basement of our stone farmhouse where it would be covered and left to ferment.    I'm still a huge fan of sauerkraut and have learned about the incredible health benefits of eating it raw.   I created this crock for making smaller batches than my mom and grandmother did.  My crocks hold two small or one large head of shredded cabbage.  The fermentation process is much shorter in a smaller vessel and your kraut will ready in less than two weeks.   The lid sits in a "U" shaped channel which creates a moat for water to be poured into.  Just enough to created an airlock is all you need.  Keep the crock where you can monitor the water in the moat and refill as needed.   The crock comes with a split weight for holding down your cabbage.    The crock is thrown with a rich leather colored clay and glazed in stu