Ill definitely check it out.
I also got these Korean crocks to make soy sauce with, which I think I started a thread a few years back, that was a an ultimate failure. But I really love the ceramic crocks though.
I used to use 5 gallon food grade buckets as a primary fermentation bucket when making wine, but have since converted one of them to a mushroom growing bucket. ( Which I know has totally deviated from the topic of this thread).
But to add to the sauerkraut discussion, the two main tips I can provide is:
1) Make sure the cabbage is completely submerged under the liquid even if it means adding more brine.
2) things ferment quicker the warmer it is, so if you have a warm house, things will progress more rapidly. Keep the jar out of direct sun. I personally find the sauerkraut to be more predictable in the fall and spring months due to the general temp of my house.