We made some great sourkraut. Sredded cabbage and salt is all we used.
Use a crock. Not any thing metal. Put the sredded cabbage in the bottom of the crock. Sprinkle the cabbage with salt. Get a plate about the same diameter as the crock. Place this unside down on top of the cabbage. Put a weight on top of the plate. (I used a rock that was scubbed clean). Once the plate was in place I added water just to the rim of the plate.
An old Polish lady told me how to do this. The old ways are generally the simpliest way. Takes about 2-3 weeks for this to cure.
Damn, now you got me thinking on doing it again.
Just like the above, throw in some chopped white onion (like others have suggested) and be patient for 3 - 4 weeks. When done, stir fry some bacon, then onions and butter (with sherry), throw in some kraut, stir fry together, and then fight over the end product... yummy!