What is the smallest size batch of sauerkraut that one can make? I would like to try something like a quart canning jar size perhaps...just to get an idea if this is something I want to do on a regular basis.

I would like to use the pre-shredded cabbage that can be purchased by the bag...only for this trial batch because the heads of cabbage at the store yesterday looked like crap. My assumption would be since the precut cabbage is likely to be a bit drier than fresh that I would do well to make up a brine solution to add to the cabbage. Would this be correct?

I realize that making a larger amount is likely to not be that much more work but I would really hate to make up that much and either not like it or not have it come out right. I figure if the small amount works then I can use the crock insert from my extra crockpot which is not being used to make larger batches in the future.