I will admit, I did not know that sauerkraut was so easy to make! Yes, it is a small time commitment, but it only takes minutes to prepare. The next time you have an extra head of cabbage on hand, grate it or slice it really thin.
Mix the sliced cabbage in a bowl with a tablespoon of salt. Squish the cabbage into an air tight container. I used a ball jar. You may have to squish the cabbage down into the jar in stages. As soon as all of the cabbage is in the jar, seal up the lid nice and tight and keep it in a dark cabinet for 1 week or the fridge for 2 weeks and watch it transform into yummy homemade sauerkraut.