I posted this to my facebook page as well, and mentioned my father making large batches in the basement, complete with strong odors and many, many fruit flies. I did a lot of research on "small batch sauerkraut," and all of the researched confirmed this jar method as being safe, nutritious, quick, easy and without unpleasant odors. I remembered my childhood experiences that were rooted in Eastern European methods from generations long gone, and thankfully things have become safer and simpler, while maintaining probiotic and nutrition benefits. Cabbage is an outstanding source of vitamin C, with the red cabbage having the highest vitamin C content.
You can make one quart of sauerkraut with a single 2-3# head of cabbage.