That doesn't sound too good, it would seem that the finish / glaze on the inside is shot. Probably tiny cracks, pin holes, etc. That would make it very difficult to sterilize, and kind of a pain to use, all in all, with adding more liquid and the stuff leaking.

I had a really old one that did that as well, and now use it as a flower pot.

As David said, old crocks can become porous and leach out brine.

I finally decided crocks are a pain because they're heavy, awkward and difficult to clean. It's food-safe plastic or glass for me.

Carol

Most all old ceramic pots have "crazed" (developed tiny hairline cracks that may be invisible to the naked eye) over the years and not only do the contents leach out... chemicals in the clay and glaze can leach INTO the food.
Flower pot seems a great use for this one.

Darn, that's what I figured. I've got to go shopping for pickle containers! Too many cukes and not enough room. I guess it's not a bad problem to have, LOL!

Thanks!
Lora

please do not expect me to feel sorry for someone who has an excess of cukes ... I'm not doing dill or sweet this year ... available cukes are lousy -- the drought.

BTW, I quit using my bean pot because molasses was coming through to the outside.

I bought an old 15 gallon crock this year for making sauerkraut. I looks very nice, with no visible chips or cracks. I put 86.75 pounds of cabbage (layered with salt) into the crock to ferment & covered it with a salt brine filled plastic bag. Within a week we started to notice a reddish brown coating on the outside of the crock. I thought that the fermentation had caused the crock to "burp" and it ran all over the outside. We wiped it off & cleaned the outside up. Now, it's coming back. It seems as if the crock is bleeding!
I hope my kraut will be OK?

I'm going to find another crock or something else to make my sauerkraut in next time.

Don't use old crocks for pickling - the glaze can contain lead. That old 15 gal crock was worth more as an antique. If you needed a large container (and I think 15 gal is a bit unweldy) you could have lined it with a food-safe plastic bag but I don't know how large the Ziploc "Big Bags" (meant for linens and such but food safe) come. I use 5 gal max pails from Chinese restaurant.

I wouldn't use that kraut.

What is the name brand of a crock with an Indian head/head dress on it? The head is in blue ink/paint encircled by 8 stars. Has a 3 on it for 3 gallons, I assume. White looking glaze. Straight sides. Tall "lip" around the top. No lid. Bought it at a yard sale for $20 about 10 years ago. Never used it for pickling. Just thought it was neat. I have no idea if it will even hold a liquid. No visible cracks.

This post was edited by chrisb_sc_z7 on Thu, Oct 2, 14 at 9:40

I'd post over on Antiques and Collectibles forum (with picture) but here's what I found with a quick search:

Here is a link that might be useful: Louisville Cherokee Line stoneware

I, too, just ruined a batch of sauerkraut by using an old crock that leaked and oozed brown goo from disintegrating glaze. Rats! From now on it's food grade Cambro plastic pails for me - available at your local restaurant supply store.

That leaking/oozing didn't ruin my sauerkraut. It came out just fine. I just didn't like the way that the crock oozed liquid thru it.