Nancy, this request was in the July 3 newsletter made by PeggyNELA:

Sauerkraut in Jars (one jar at a time)

Press shredded or chopped cabbage into a quart jar until it is half-full.

(Make certain this is well packed). Add 1 teaspoon pickling salt.

Press in more cabbage up to the curve of the jar. Add another teaspoon of pickling salt.

Fill jar to overflowing with cold distilled water mixed with 1 tablespoon white vinegar ( get 5 % vinegar - it’s best for pickling )

Screw lid on loosely since air must escape during the fermentation.
Let stand at room temperature for 9 days. Fill jar up each day with more water as it evaporates.
At the end of the 9 day fermentation period, screw the lid tight.
It is not necessary but you may process the jars in boiling water, if you wish.

May be eaten immediately.
Enjoy! Kay in N.C.

http://www.nancyskitchen