To make kraut, you might try using a food grade plastic 5 gallon bucket with lid.
Some restaurants will have these left over (although some may not want to part with them). In that case you might try looking for a shop that specializes in home brewing (beer) supplies. If you call ahead, make sure the ones they have on hand are NOT ones with a hole in the bucket's side. They often have both kinds, but the hole in the bucket, obviously, is not good for kraut.
As for buying crocks at antiques shops, good luck. The prices may be very high for those crocks without chips or cracks. If you do find one, be careful to sterilise it as you don't really know what people have been storing in it.
Good luck with the kraut making. It sounds like fun!!! I have been pondering trying to make kraut this year, but will wait for the weather to cool and the prices of cabbage to be at their lowest since I am not growing any. My garden is full of heirloom tomatoes! Very soon I will be knee deep in sauce! But- oh, so good!
Oh, and, Thumpershere2? That reuben casserole recipe looks great. I will try to make that as soon as the weather is not scorching. Cooler days make me hungry for kraut! :)
There's no such thing as a little garlic.