We moved into a 100 year old farm house and I found a crock in the cellar. Since I have never fermented anything in my life I didn't know what it was for. I can't find a lid or weight or anything else that seems to go with the crock. It is about the size of a 5 gallon bucket. I can't wait to ferment something in this crock but what should I use for a lid and a weight?
Fermenting, in general, refers to processing foods using micro-organisms. Yeast feed on sugars produces alcohol as a byproduct. Lacto-bacilli produce lactic acid. Acetic acid bacteria (acetobacters or acetobacilli) produce acetic acid: vinegar.