There is a glut of literature available about the benefits of fermented food, the real truth is that ferments are something that every chef should know but does not thanks to commercially packaged crap at the grocery store. Sauerkraut from the grocery store is NOT tasty. It is a bit salty and sour, which makes it good for a hotdog, maybe. But the kraut from the gas station and the kraut from the store are missing the valuable probiotics that you get from making it yourself.
Attempt number two: I decided to try a much smaller vessel this time, a jelly jar. I pureed the cabbage in the blender with some water and added about three teaspoons of sea salt, which is far more than is recommended but hey, this is the south, I want to inhibit most of those microorganisms, right? I put a coffee filter under the lid and put the lid loosely on the jar (thinking the flies should have trouble with that setup) and put it on my counter. Three weeks later, skimmed off the pinkish kraut from the top and it smells delicious. Success.
University of Alaska Saurkraut Guide