So I have been making my own sauerkraut.  It's very easy and has done wonders for my gut.  No more pain or bloating at all!  These are the simple steps.  You need a clean clip seal jar, half a cabbage and some salt.

Shred the cabbage finely and place it in a large bowl.  Add a tbls of ground rock salt and start to squeeze the cabbage with your hands.  keep squeezing until water is running freely as if you are squeezing a sponge.  But don't let the cabbage become soggy.

Transfer the sauerkraut into the jar making sure to press down to expel air gaps.  Don't press TOO firmly though. Pour in all the saline liquid.  There should be enough to just cover the sauerkraut.  If there is not, make a a little weak saline and top it up.  Use one of the outside cabbage leaves to act as a cover, press it down inside the jar.  As you clip the lid shut, put some thing inside to tamper the cabbage leaf down firmly to prevent it all sliding upwards.  The lid should be in contact with this item.  You can use the core of the cabbage, or half a carrot stick or something clean and non-toxic say, a silicon kitchen tool.  Place jar in a dark spot away from a heat source and cover it with a tea towel.  This can be tricky in very hot summer conditions, so maybe in the bathroom if your kitchen is very hot. Leave for about 10 days or even longer if you want it to have more zing!  You can open the lid to take little tastes along the way till you are satisfied.  The first day or two gases may build up so it is good to release them.  If the jar is too full it may even leak so leave some space at the top.  Good luck!