1. Other than sausages, what do you use this with? 2. I have decided to make my own. I have even heard of adding anything from juniper berries(common advice) to things like a bouquet garni, to a little grapefruit juice. For my first batch I was thinking about just doing salt/caraway seeds/and a little yogurt whey. What do you think? What would be worth trying next? 3. Why are traditional fermenting crocks so expensive? It's just ceramic. Maybe I am not looking in the right places. Any resources to share?