My mother-in-law made her own sauerkraut and it was absolutely delicious. Making sauerkraut is something you don't see anymore, and it's not that hard to do.
In the following video, the Extension Office out of the University of Alaska show you how to properly make sauerkraut. It takes into consideration the food safety factor, and it's very thorough.
Instructions are provided for making a huge batch and for making quart-sized batches. You should watch both, especially if you plan to make smaller batches. The small batch method begins at 21:22 on the counter.
Some recipes recommend adding caraway seeds and other ingredients, so you'll want to consider these as well. Good luck!