Has anyone here actually made sauerkraut him- or herself? If so, can you give me details?
It looks to me like it might be necessary to somehow limit the amount of air getting to sauerkraut to make a good batch. The recipes I've seen don't emphasize this.
Some years ago, in Vermont, I tasted some commercially-made sauerkraut from a small farm around Rutland. This stuff was fresh, with no preservatives, and it was absolutely heavenly--a thousand times better than the commercial stuff you can get in the supermarket.
(Lots of that stuff is the most god-awful garbage; some of it actually has *vinegar* in it!!! )