Sauerkraut

I’m making sauerkraut right now and I’m both a) amazed at how simple it is and b) intimidated by the process. Conceptually, I know it’s simple: shredded napa cabbage, 2% by weight kosher salt, massage, and put in a jar for two weeks to ferment. But emotionally, I’ve only ever fermented food once. What if it’s fermenting too warm? Or too cold? What if it’s exposed to oxygen? Will it taste good? Will I get diarrhea?

It’s easy to see boogeymen in the shadows of inexperience.