I just got an unglazed clay crock (it looks similar to a Romertopf cooker, but shaped like a tall cylinder), which I plan to make bread in, but it would be a great size for fermenting vegetables etc.
However, being unglazed, the clay will be porous. Is it ok to ferment in unglazed clay? I mean, I know it was done for thousands of years and all before glazing, but I have other options these days.
The marking on the bottom says W. Germany, so I'm guessing the clay is less likely to have lead in it than if it were made in China...