If there's a way to take an attractive photo of sauerkraut, I don't know it!
This was my second batch of sauerkraut, and it came out much better than the first, even though I didn't really do anything different. (You can find basic information on making sauerkraut on my original post.) The only change I made for this batch was that instead of using a mandoline, I cut the cabbage into 1/8" strips by hand, which turned out to be better all around.
Since this batch was so good, and also since it's not like we eat sauerkraut at every meal, I decided to can it. Sauerkraut cans like pickles, hot-packed and then processed in a simmering hot water bath for 15 minutes (for pints), according to Putting Food By, which is just about as easy as it gets. I can't wait to pop one of these open and top it with some brats and mustard!