I have a crock now! I mentioned to my parents that fermenting/pickling crocks like these are now sold for nearly $100 and that price was keeping me from trying homemade sauerkraut. They remembered this old crock that had been in their garage the whole time I was growing up and said I could have it.
Awesome! Thanks Mom and Dad!
Now how do I clean up 30 years of dust and make this food-worthy again? Water and bleach, bleach and water?