Me and my dad make it this way. I usually let it ferment for about a week or so. Seems to turn out better if you have a cold basement or cellar to let it chill out in the dark and bubble away. A food processor is amazing for this. Takes ages to cut up a whole head of cabbage. Then again when I do it its like containers and containers of it we make. last a long time too, once it ferments to your preferred taste it can last for months refrigerated. upvoted! :)