Making Sauerkraut is Easy!
Sandor Ellix Katz,  the author of Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods (Chelsea Green, 2003) has earned the nickname "Sandorkraut" for his love of sauerkraut. This is Sandorkaut's easy sauerkraut recipe.
Timeframe: 3-4 weeks minimum, better if left to ferment
Special Equipment:
Ceramic crock with weights
Ingredients (for 1 gallon):
·      5 pounds cabbage    ·  3 tablespoons sea salt
Process:
1.     Chop or grate cabbage, finely or coarsely, with or without hearts, however you like it. Place cabbage in a large bowl as you chop it.
2.     Sprinkle salt on the cabbage as you go. The salt pulls water out of the cabbage (through osmosis), and this creates the brine in which the cabbage can ferment and sour without rotting. The salt also has the effect of keeping the cabbage crunchy, by inhibiting organisms and enzymes that soften it. 3 tablespoons of salt is a rough guideline for 5 pounds of cabbage.
3.     Add other vegetables if you like. Grate carrots for a coleslaw-like kraut. Other vegetables you can  add include onions, garlic, seaweed, greens, Brussels sprouts, small whole heads of cabbage, turnips, beets, and burdock roots. You can also add fruits (apples, whole or sliced, are classic), and herbs and spices (caraway seeds, dill seeds, celery seeds, and juniper berries are classic, but anything you like will work). Experiment.
4.     Mix ingredients together and pack into crock. Pack just a bit into the crock at a time and tamp it down hard using your fists or any (other) sturdy kitchen implement. The tamping packs the kraut tight in the crock and helps force water out of the cabbage. Keep pressing down until the water from the cabbage covers the cabbage. This should take no more then 20 minutes.
5. You also can press down on the cabbage by using  the weights to add pressure  and help force water out of the cabbage,  until the brine rises above the cabbage.
6. When the water covers the cabbage, put the weights on the cabbage mixture if they aren’t there already . These weights keep the cabbage submerged under the brine. Cover the whole thing with the lid.
7.     Put the lid on the crock and add water to the rim of the crock, sealing the mixture in and preventing bacteria from getting into the mixture. Leave the crock to ferment. Add water  as needed .
8.     Check the kraut every day or two. The volume reduces as the fermentation proceeds.  Don’t worry, the kraut itself is under the anaerobic protection of the brine. Rinse off the weights. Taste the kraut. Generally it starts to be tangy after a few days, and the taste gets stronger as time passes. In the cool temperatures of a cellar in winter, kraut can keep improving for months and months. In the summer or in a heated room, its life cycle is more rapid. Eventually it becomes soft and the flavor turns less pleasant.
9.     Enjoy. Each time you scoop some kraut out of the crock, you have to repack it carefully. Make sure the kraut is packed tight in the crock, the surface is level, and the cover and weight are clean. Sometimes brine evaporates, so if the kraut is not submerged below brine just add salted water as necessary.
10.  Develop a rhythm. Try to start a new batch before the previous batch runs out. Remove the remaining kraut from the crock, repack it with fresh salted cabbage, then pour the old kraut and its juices over the new kraut. This gives the new batch a boost with an active culture starter.