It’s REALLY easy to make sauerkraut & despite what you’ve heard it’s not smelly at all. We almost always have a crock going in the kitchen & the smallest crock we have holds 35# of cabbage. Nobody’s ever noticed.
Also, despite the recipes you read which call for 4-6 weeks of fermentation, mine is almost always done a lot quicker. 3 weeks maximum.
I really encourage you to do it if you have an interest. The rewards far far outweigh the effort.
