I was curious about the details, so looked it up and found I can make a small batch right in a mason jar! That makes me happy.
Also, Karen asked about leaving it in the crock. The instructions I found mentioned a “cellar temperature,” (about 55 degrees F.) which you and I don’t have, would stop the fermentation and be suitable for storage.
Just checked back on the article, and a benefit of a small batch is faster results! I need to go get quart mason jars.