Home made sauerkraut is not difficult to make but it does take time and patience. The secret to the fermentation process is to taste the kraut every couple of days after it starts to ferment. The flavor will change with time. It is possible to ferment too long, so bottle the kraut when the flavor you like is obtained.
You will need a large crock or food grade plastic container to ferment the cabbage in. You will find that this sauerkraut has a fresher, crunchier taste and is not as tart as store bought sauerkraut.
You can bottle a quart or so and freeze the rest since the recipe makes enough to last most families a long time.