Making kraut

I can lots of sauerkraut each year. I chop the cabbage to desired shred; fill a quart jar fairly loosely; add 1 level teaspoon canning salt; 1 level teaspoon sugar; 1 level teaspoon white vinegar and fill to the top with very hot water. Seal with a lid and ring. I then put the jars into a plastic crate and set them in a black garbage bag and tie it. This is to keep out the light. I then put the container in a cool place (my basement). This will take about 11 days to complete the fermentation process.
After it has completed fermenting, you may wish to re-tighten lids and give it about 15 minutes in a boiling water bath. I don't because I find it darkens the kraut a little. I move it to a new black garbage bag because the old one will be wet. I never let the light hit it. I keep it from year to year. It does not spoil.