Dianne in Wisconsin, here are 2 recipes I have had for years, but to tell the truth I haven't made homemade sauerkraut in quite a few years.

Homemade Sauerkraut

Sauerkraut
Shred cabbage, sprinkle salt to taste, stir up, pack tightly in jars, put lids on but don't put on too tight set jars in a pan. Let set for 6 weeks.

Sauerkraut
Use 5 pounds of cabbage at a time. If you have fresh cabbage from the garden allow it to sit for a couple days before using. Discard the outer leaves, rinse in cold running water and cut in quarters and remove the cores. Shred the cabbage to the thickness of a quarter. Put in a non-metal bowl. Sprinkle 3 tablespoons of salt over the cabbage and stir up. Pack cabbage tightly in 1 quart jars, leaving a 1/2 inch head space. If the juice that comes off the cabbage doesn't cover the cabbage, then make a brine with 1 quart of boiling water with 1 1/2 tablespoons of salt, make sure all the salt dissolves. Let cool and pour into jars while still keeping the 1/2 inch head space. Put lids on and keep loose. Set the jars in a pan to catch the overflow. Keep at 70-75 degrees and let sit for 3-4 weeks to fully ferment. If it's 60-65 degrees then it will take 5-6 weeks. If it's over 75 degrees it might become soft.
JL in South Jersey

http://www.nancyskitchen