DianneM...sorry...

I should have told you to check the "tips board". I pulled one off for you, if this isn't what you're looking for and the page still doesnt work for you let me know and I'll see if I can find another one. If all else fails I call my freunden Maria and ask her how she makes it.

SAURKRAUT
Core cabbage and Shred.
Weigh it if you can or get a close estimate.
You'll need, 1/2 cup salt for every 10 lbs. of cabbage.
You'll ned a container large enough so the cabbage can ferment without overflowing. put down a layer of cabbage.(enough to cover the bottom)sprinkle some salt on top. Repeat process with the rest of the cabbage. Pack down the cabbage with a heavy spoon or potato masher.Cover with a cloth, a plate, and a weight. Keep at room temp.
Check every day. If a scum develops remove it. The cabbage should be covered with juice, if not pack it down. The time varies from 1 to 3 weeks, depending on temperature. Taste the cabbage after it stops fermenting. when it tastes sour, (like sauerkraut)it is ready to eat or jar it up. Place in jars, pack it tightly, cover with juice, and place jar in a waterbath of 275 degrees, for 30 min.
Here is a recipe to make it right in the jar.
I am going to try both.

Pack cabbage in quart jars to within 1 inch of the top. Add to each quart, 3 teaspoons salt.
Partly seal the jar.If packed closely the juice will nearly fill the jar. The saurkraut should be kept at room temp, ideally 85 degrees. It takes 6 weeks to cure. After fermentation the lids should be tightly sealed.