Thanks for the input, everyone.
I have a HUGE mason jar that I thought would be perfect. I guess I'll cover it with a washcloth and rubberband the cloth over the top of the jar. Would that work to block the top effectively while still allowing the gas to escape?
In reading up on making sauerkraut, it seemed as though 1 week was the minimum to impart flavor and then it grows in strength from there. Is that inaccurate? Is 1 week a waste of time?
2 Thessalonians 2:15