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We have been making sauerkraut ourselves this year and have been very happy
with the result. And it doesn't use any vinegar!

Shred cabbage, add three to four teaspoons salt per head, mix well and put
in quart jars. Push down hard, the liquid that comes out of the cabbage has
to cover it. Then put aside in a cool place, but not in the fridge (put
plate under it, as it will ooze) and let it ferment (you'll see bubbles).
When the sauerkraut is done the water level will suddenly drop.(usually
three or four days)

You can eat it now, or can it. The amount of salt has to be experimented
with. If it is too little it will mold, if too much it won't ferment.

Kiny

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