K&K Premium Fermentation Pot 10.0 Litres [Shape Type 1] Includes Stone Weight and Lid, brown

I'll answer my above question in this revue:What is the depth and width of the groove, what is the diameter of the opening (cm)?Measurements:Height: 38.5 cm with lidExternal max diameter: 31 cmOpening diameter: 14 cmInternal diameter: 21 cmInternal height: 24 cm cylindrical + 8 cm conicalVolume (V = π x r² x h): 8.31 litres + conical part (I let you the maths, you have all the figures ;-)Weight: 11.1 kg with lid (without stone)Stone diameter: 19.5 cmThe lid has 2 half-round notches to allow passing water and avoid splashes.Water in the groove with lid in place, measures are approximate: 180 ml to reach above the notches and a total of 600 ml to reach 1 cm bellow the up edge. The groove has a V shape and the same capacity on each side of the lid. At this time there is a higher pressure inside the pot than outside, so the inside level should be lower. I don't know how much but this could be calculate...This pot is very well-made, heavy, when hit, sounds clear like a bell, thick waterproof white clay, so the price.First experience:This is the first time I do sauerkraut, I followed the provided receipt. I filled the pot with 4 red cabbages (around 8 kg). Reach up to the conical shape. I think it was possible to add maxi 800g / 1kg but no more.I placed the lid and added water to 1 cm bellow the edge.I left it 2 days at 20-24 degree C. There was fermentation after 12 hours so higher pressure inside. I could see and hear one "blurp" every 30 seconds. Then I changed the temperature to 15 degree C. I didn't move it as it is very heavy, around 20 kg.The following week I had again one "blurp" every 30 seconds, then started to reduce. For 10 days the water level didn't changed.Few days later, I came upon that there was remaining just around 1 cm of water at the bottom of the groove. What happened? Temperature was 14 degree C.After thought, I conclude that, when there is fermentation, sugar of the cabbage is turned into CO2, there is higher pressure inside, CO2 gas goes out. Bellow 15 degree C there is no fermentation any more, as there is less substance (sugar) inside, pressure is reversed, lower inside. So water is more inside than outside in the groove and if there is too much water in it some could leak bellow in the pot with the cabbage. Not a big deal, water is clean.When I raise the temperature above 15 degree C fermentation starts again and water is back outside.At this time, I don't know how much water there is in the groove but at the end of the process I'll measure it to fill only this amount the next batch. Maybe I'll be back in few weeks to let you know that and how good is my sauerkraut.This is really a good buy.Hope this will help.