My aunt's 30 year old crock taught me more than any class

Was visiting family in Pittsburgh last month and my aunt pulled out this beat up ceramic crock she's had since the 90s. She laughed at my fancy airlock setup and said she just burps the lid every morning with a spoon. Watching her work, she could tell what stage the brine was at just by smell. She pointed out a tiny crack I would've tossed the jar for and said that's where the good bacteria live. Hits different when someone has done the same thing for 3 decades and never once measured a salt percentage. Has anyone else learned more from an old timer's worn out equipment than from any book or online guide?

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