This one of the few things it seems like I have never made. So since i had some cauliflower that ended up being purple cabbage I am going to trade some cheese to my sis for the use of her Crock and some help making the kraut. The main things you need for Sauerkraut is cabbage, salt and a place to let it ferment. You can use a normal crock or just a mason jar. Homemade kraut taste a lot different then store-bought (which is true of almost every thing home-made).
I got this recipe from an old Mother earth news article but I am also adding a head of garlic to it.
2 large heads of cabbage (about 5 pounds)
2 to 3 tbsp noniodized salt
Grate 1 cabbage and place in a crock or plastic bucket. Sprinkle half the salt over the cabbage. Grate the second cabbage, then add it to the crock along with the rest of the salt. Crush the mixture with your hands until liquid comes out of the cabbage freely. Place a plate on top of the cabbage, then a weight on top of the plate. Cover the container and check after 2 days. Scoop the scum off the top, repack and check every 3 days. After 2 weeks, sample the kraut to see if it tastes ready to eat. The flavor will continue to mature for the next several weeks. Canning or refrigerating the sauerkraut will extend its shelf life. Yields about 2 quarts.
Varying the Ingredients:
As a food preservation technique, fermentation is not an exact science — unlike canning, which requires specific techniques for safety reasons. The proportions in these sauerkraut recipes can be adjusted to taste, including the amount of salt. Salt is a preservative, so using more of it creates a crunchier, longer-lasting sauerkraut. Less salt produces a softer sauerkraut that may not keep as long. Many recipes call for 3 tablespoons salt for every 5 pounds of cabbage, but this can be reduced. No-salt sauerkraut is theoretically possible, but not recommended.