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Originally Posted by A Thousand Threads

i see, i see! Smaller container means faster fermentation you say? have to check in praxis.

will try with and without caraway.
how smelly does it get, made in smaller portions?

not very smelly-- just the typical sulphur smell of all cruciferous vegetables (broccoli, brussel sprouts, etc). small container also means gases disperse quickly. avoid excess heat and direct sunlight.

go for it man! 1 tablespoon coarse salt per kilo of leaf. remove hearts, shred, salt/mix, work it by hand--no need to use feet! then pack & wait & taste as you go. once you close the lid and refrigerate, fermentation slows down and the smell does not escape the seal.

this is a mason jar:

 

they come in all kinds of sizes.