I've read as many posts as I can find about making fermentation crocks and lids. One person said they use stoneware. A post by Min said they used porcelain.
I would like the clay to be free of impurities and not porous.
What type of clay should I use? And do I have to glaze the inside? If so, can you recommend a foodsafe glaze that will stand up to fermentations?
Thank you.