I make sauerkraut in a 5 gallon stoneware crock. And I use caraway seed. Easy to do, just clean the crock thoroughly and chop the cabbage. I then layer cabbage a couple inches deep, sprinkle caraway and Kosher salt, and repeat until the crock is nearly full. Then I cover with a piece of cotton twill just slightly larger than the top of the crock, and insert the lid, a round wooden lid that fits inside the crock. I then top with a clean rock. Let sit in a cool, dark place. Every day, I remove the lid and the cloth, wipe down the exposed interior of the crock, rinse and wring the cloth, rinse and wipe the lid and re-assemble. Ten days or so, and the best kraut in town. Lots of it. I jar and refrigerate, and eat raw, to get the benefit of all the enzymes. This is how the German and Polish women made kraut back in Philadelphia when I was a kid, except they generally served it cooked. Some people just let it sit in the crock, rather than transferring to jars. It was winter food, but now I'm in southern California, where there is no winter to speak of, just summer or rain.