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You can prepare sauerkraut in just 48 hours without a barrel, using only cabbage and salt. This quick method is ideal for those with limited space. Start by removing the outer leaves of the cabbage, washing it, and slicing it thinly. Mix the cabbage with salt and massage it until it releases its juices. Transfer it to a clean jar, pressing it down to eliminate air. Ensure the cabbage is submerged in its liquid and leave it at room temperature without sealing the jar tightly. After 48 hours, check the taste and acidity, then refrigerate if desired. This method allows for a small batch of sauerkraut without the long wait of traditional fermentation.