Has anyone ever made their own sauerkraut?

Easy. Almost too easy. Cut up the cabbage, place in a bowl and squeeze the ever living shite out of it, add salt (anywhere between 1-2 TBsp), add whatever spices you want, stick in a jar with topped off water for a week or two, then eat.

A couple things to note. You want to limit exposure to oxygen, especially to the cabbage. Make sure when you place the cabbage in the jar that you are completely submerging the cabbage and have a way to keep it submerged. It's not a deal breaker if you do get a little mold on the top as you can scrape it off and keep going.

Remember to vent your jar if you don't have an airlock system. Maybe once every couple days you need to relieve the pressure. The warmer it is, the quicker it ferments. Lower than 60 and it goes pretty slow. Over 75 it goes pretty quick.

Next try out some kimchi. And if you catch the ferment bug, I recommend The Art of Fermentation. I got into fermenting food last year after making booze for several years. Oddly addicting to ferment stuff.

Does it smell up the house while you are making it? I don't want my house to smell like cabbage.

Grandmother used to all the time

I was raised on skrap and weenies and pinto beans with cornbread.

Would a mason jar work?

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Would a mason jar work?

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Mason jars are pretty small. Do you have access to a gallon jar like pickles come in?