Sauerkraut is very easy to make and takes about 3-4 weeks in the right temperature. Nothing more than cabbage and salt is required, and it helps to have ball jars. Also, I found special tops having a one-way valve for sauerkraut fermentation. Makes it even easier.

The store-bought sauerkraut does not provide the amount and variety of beneficial bacteria that results from making it at home. And, yes, it's far more expensive without the nutritional benefits. Once you get the basic equipment, you can make a new batch every one or two weeks to have some ready to be eat as you finish the earlier batches.