Ali,
I know of many sauerkraut recipes but this is the basic:
Take your cabbage (organic, white is best) and separate the leaves.
Shred or slice finely.
Place the cabbage in a ceramic crock or wooden keg and add sea salt.
Mix thoroughly.
Place a plate or wooden lid that is slightly smaller than the crock/keg on top of the cabbage so that it fits down into the container.
Place a heavy weight on top of the lid.
Cover the top of the crock with a piece of cheesecloth.
After a day, water should cover the cabbage. but if not, add some more weight on top of the lid.
Keep the container in a dark cool place for about two weeks but check it daily.
If any mold forms on the top of the cabbage, skim off and discard (though mold results naturally from the fermentation process, it can detract from the taste of the sauerkraut).
To serve, rinse under cold water, and place in a serving dish.
For storage purposes one can leave the sauerkraut in the pickling container .
Or can it in glass jars:
Put the sauerkraut in a pot.
Bring sauerkraut to a simmer (185 to 210 degrees F). Do not boil. Pack hot cabbage into hot (sterile) jars, leaving 1/2 inch headspace. Remove air bubbles. Adjust caps. Process pints 15 minutes, quarts 20 minutes, in a boiling water canner or pressure cooker.
(revised from:
http://sidedishrecipe.com/az/SrkrtfrCnning.asp )
For more on the science of sauerkraut processing, see
( [url="http://abe.
http://www.ecn.purdue.edu/~agen556/K...rautindex.html" target="_blank">www.ecn.purdue.edu/~agen556/Kraut/Krautindex.html" target="_blank">http://abe.[url]www.ecn.purdue.edu/~agen556/Kraut/Krautindex.html ).
One can make salt-free sauerkraut, as well.
Please let us know how your sauerkraut turns out.
Thank you, very much.
Bruce Paine