Here's one.

Here is a link that might be useful: Sauerkraut Recipe

Here's another. I like to read a few recipes when attempting something new, so I get a good, clear idea of how it's done.

Jim

Here is a link that might be useful: Making Fermented Dill Pickles and Sauerkraut

thanks for the recipes.

Here's one I got from the newspaper. People will probably say it's unsafe but no one we know has been sick from it yet LOL

Amish Sauerkraut (from the Amish cook column in the newspaper last year)

1 clean quart jar (Ball of course!),Fresh Shredded cabbage,1 teaspoon salt(either canning salt or the kind with NO Iodine), 1 Tablespoon white vinegar, clean fresh water.

Put the salt and vinegar in the bottom of the jar. Add the cabbage loosely to the jar, fill to one inch from top and don't pack it in tightly. Fill the jar to within 1 inch of the top with the clean cold water, screw a new, but not sterilized lid on top of the jar and shake vigorously until the salt dissolves. Stand upright in a cool dark place (basement, pantry, closet) for two months. Then it's ready to eat. (NOTE:For safety's sake: If you're serving this to anyone with a comprised immune system, small children or the elderly, boil this first covered for 10 minutes before serving.It's never done anything to us, eating it raw out of the jar--but you can't be too safe!)

I'll have to say it's easy enough and tastes great. And you can make one jar at a time of it too.