You don't need a fancy or expensive crock and you don't need to stir it from time to time. You just fix it, put it away in a cool place and hot water bath it in 8 weeks (longer if you want it really sour). We love sauerkraut and grow our cabbages HUGE here in Alaska.
1Shred cabbage very fine. I use my mandolin to do this and then lightly chop, leaving long shreds.
2Place a layer of shredded cabbage in the bottom of a food safe bucket. Sprinkle generously with kosher salt. *OPTIONAL: if you like seeds in your sauerkraut now it the time to sprinkle some in. Sometimes I use caraway or dill.
3Repeat this layering process until all the cabbage is used up and a final sprinkling of kosher salt and seeds on top.
4Open and place your Turkey Roasting Bag over the top of the cabbage and fold the sides of the bag over the top of the bucket to seal the cabbage from the air.
5Now fill the bag with cool water. This is going to create an airtight seal between the cabbage and the air. Place the bucket in a cold room (I keep it in the guest room at around 45-50 degrees). Let it sit untouched for 6 to 8 weeks. The longer it sits the more sour the kraut becomes.
6NOTE: This was a weird year for kraut for me. I made it on Sept 3, checked it on October 29 but for the first time ever...it wasn't sour enough for my tastes. I re-covered the kraut with a new bag, filled it with water and let it sit until 12-30 and even then it was a very mild kraut. I think I didn't add enough salt on my layers. The salt is what breaks down the cabbage and allows it to ferment.
7Processing your kraut: Put into either sterilized quart or pint jars with a new sealable lid. Process in a hot water bath for 10 minutes for pints or 15 minutes for quarts.
8Processing: Sterilize jars and lids
9Pack kraut into jars and ladle some of the juice over the top (leave 1/2" headspace).
10Run a knife or plastic stick around the inside of the jar to remove any air bubbles.
11Affix sterilized lids and bands. Hot water bath. Remove and allow to seal.