To make a quart (approximately) of sauerkraut
1 head of cabbage, cored and finely shredded
1 tablespoon good salt (kosher is okay, sea salt is better)
1 teaspoon carraway or fennel seeds
1-3 tablespoons of distilled water
Put the sliced cabbage into a non-reactive bowl, add salt and seeds and bang it around with a potato masher or meat tenderizer, until it starts to soften a bit. Pack it into a quart jar, using the end of a wooden spoon to really force it down. Top it off with just enough water to cover. Let it mellow for a month or more, occasionally releasing any gasses that collect in the jar. Just be warned, it will be stinky. If any bloom starts to develop on top, scrape it off.
Kraut in a jar MN way...
1 quart water
1 cup salt
1 pint vinegar
6 heads cabbage, shredded
heat all of the above ingredients except cabbage
Shred cabbage, cake pan full at a time, pack cabbage in jars as tight as possible
burping it as you go.(poke it down with a wooden spoon to get the air out)
pour the hot liquid over making sure to burp(poke it down with a wooden spoon to get the air out)
wipe rim of jar clean and put lids on, keep out of sun, keep in garage and out of site for 1 1/2-2 months for fermenting... makes 12 quarts