I’ve done this. We used a big cookie jar on the counter and fermented for about a month (cold kitchen). It came out well, but we were kinda scared of it and the jar was always in our way so we never bothered again. We have local places that sell ‘raw’ sauerkraut and that is a better work/life balance for us.

Side note: there are 3 stages to fermentation with different bacteria taking the main stage in each. Check out this article and its links for even more details: https://www.makesauerkraut.com/how-long-to-ferment-sauerkraut/