Wasn't sure where to put this. I recently found an antique stoneware open crock that I still have to clean up and seal a small fine-hair crack on, but I'm really stoked about using it for fermentation instead of mason jars. Only problem is I'm not sure how to go about it! I know how to ferment, but I'm not sure how to go about it using a crock. I know to shred the cabbage, mix the brine, and use whole leaves to line the top, then weigh it down with a plate to keep everything submerged. But the crock doesn't have a lid! I've heard to use cheesecloth, but what about the smell? This thing is probably 30-40lbs empty, there's no way it's moving once it's loaded, so moving it back to the root cellar isn't an option. Will I have to try to find a lid for it or is there something else I can do to partially seal it?