Sauerkraut is super easy to make.
I take a stone crock and layer chopped cabbage and salt at the rate of about 3.5 pounds of cabbage per 1TBS of salt. I crunch that, usually just with my hands, until it makes enough of it’s own water to cover the cabbage. Put a plate on top of it and a ziplock bag of water on top of the plate to make sure the sauerkraut is under the level of the liquid. Put a towel over it and set it in a cool place (last place I did it was in a heated basement cold storage room that wasn’t really that cold).Check on it every couple of weeks to make sure nothing is growing on top and if it is, skim that off. In a couple of months, you have some really good homemade sauerkraut.
Some people put in other things, various herbs or spices. I just go with the salt and cabbage. Simple, easy, and it turns out just like I like it.
Sometimes, I’ve wondered whether some of the stuff in the stores is really fermented or whether it’s just flavored cabbage. ??