I have been wanting to try making some, But I just can't pull the trigger on it yet. Don't trust myself. I make all kinds of cured meat from ham to bacon, but I don't know if I would be brave enough to take the first bite of my homemade kraut 
.
It is major league simple to do.
And the flavor difference to store bought is incredible.
I've been making it for years.
One thing that I learned is that if you really take the time to stretch out the fermentation it creates a far better kraut.
Far better.
Trick is to ferment it in temps between 50-60F instead of 72-75 as most people do.
My basement floor in the winter was perfect.
It took over 3 months to ferment, but it was really worth it.
Go watch a few YouTube videos.
Tons of them on making kraut.
