I bought the crock so that I could make more at once, and make it easier. (No more having to "burp" the jars or skim off scum.) I have since made a couple of batches of sauerkraut, and they were wonderful! Fermenting is so easy, and the result is like nothing you can buy in a store.
I layered the cucumbers and the seasoning until the crock was nearly full, then put the grape leaves on top. I had just enough room for the weights. Now I wait!
I leave the crock on my table while it's fermenting because I don't have anywhere else to put it. You're suppose to put it somewhere cool, but not refrigerator cold, after three days. In the summer, everywhere in my house is warm. Some rooms more so than others, but there is nowhere cool. It was fine for the kraut, so I think it will be fine for the pickles too.