I looked at the expensive fermenting crocks but I chose the cheaper route and bought a gallon jar that came with a lid with a grommet in it and a plastic airlock. It also came with three glass weights to hold down the sauerkraut under the liquid. I bought it for $26 from culturesforhealth.com and that included the shipping cost.
I decided to move it to my heated workshop to sit until done. That way no one can complain about any smell. I keep my workshop at 40 deg. F in the winter and will just have to heat it to 72 deg. until my sauerkraut is done. That will make it kind of expensive so it better taste good!
Years ago I made some sauerkraut in a five gallon crock. My Dad had given me some homegrown cabbage to use. It was good but I had to listen to my wife complain about the smell in the house.
I also remember making cherry wine. That was over 40 years ago; we lived in an old brick house with a basement. We had a cherry tree so had plenty of fresh cherries. My wife`s cousin made a lot of wine and gave me a quick recipe. He said just cover it with cloth and after two weeks it is done, cap it off and let it age. I had the gallon jug of wine sitting on an old wood chair. A few days after capping it I went to check on it. When I opened the basement I could see the jug was not on the chair. I ask my wife what she did with it; she said I never touched it. When I investigated I found cherry juice and little pieces of glass all over the chair and floor! I did make another batch that turned out good but this time I used a balloon on the jug until it stopped working.
Jug, airlock, and weights

Shredding the cabbage

Sauerkraut started

Smokin Don