I use a wide mouth mason jar and bought some lids on Amazon. They allow the gas out and don’t let oxygen in. After the first time, it is easy. It is full of probiotics.
Save the crock after you see if you like it.
My husband tried it in Mason jars once, and it came out tasting weird; he tossed it, and is thinking that it might work out better in a crock. We could probably use the crock for fermented pickles, anyway, which seem like an easier ‘first project’ (?)