Recipe(tried): Sauer Kraut

To try & see if you like it
Cut 2 large cabbages in wedges & slice thinly as for coleslaw.
Layer cabbage & rock salt in a glazed clay crock or a large glass bowl ( using about 1/4 cup of salt in all ). Increase salt with larger amounts.
Cover cabbage with a plate large enough to fit crock or bowl & weight it down with a large rock
Cover with a cloth & let cabbage ferment in cool dark place for about one month.
Remove enough kraut for a meal( about 3 cups for 2 people ) & rince several times in clear cool water.
Simmer kraut with a small amount of bacon or ham & serve as you would any vegetable. I also add some pepper, mustard seed, garlic & onions - these are all optional according to your tastes.
I serve sauer kraut with boiled potatoes & sausages. You can simmer your sausages with the kraut or cook on BBQ.
If you make the kraut in a larger quantity - after it has fermented - you should keep it refridgerated in mason jars or store in jars in a cold room. If you always make it in small quantities, it will last in crock for 1 month after fermentation as long as you keep in cool dark place & weighted as you did to make the kraut.
I usually make it in small quantities.
This is a maritime recipe that my father & grand-father before him made every fall when the cabbages were harvested from the garden. Hope you have good luck with it!!