I used to do a "pre cure" in large food grade plastic tubs that sealed up. It was easier burping larger quantities. I'd burp 2x a day for 15 minutes or so, until the RH stabilized for a day or so. Then into jars.
I'm no expert, but I'm liking my 1-gallon glass pickle jars. It only takes 1 hygrometer to keep an eye on the RH of whole batch. I usually take out 1/2 ounce at a time, which might lower the RH from opening the jar. If RH gets too low I can bring it back up easily with a damp cheesecloth under the lid.
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