sauerkraut - canning jar help

[Guest guest]

First time fermenter here with some questions and no time to look through the

archives:

I just chopped up a huge batch of kimchi and I have the 2 quart sized canning

jars as

recommended in NT. I read the instructions on the canning lids which are

overwhelming and require special equipment to seal the lids - should I totally

ignore

these and just stick the stuff in with room at the top per the NT instructions

and just

screw the lids on?

I imagine the crocks are better and easier, but I wanted to see how successful

this

adventure was before I purchased one. Speaking of which, do you just stick the

whole

crock in your fridge once its three days are up?

TIA! Cyndy