I make my Sauerkraut the old fashioned way. It's really simple. You just slice the cabbage, sprinkle with salt, pack it down, then weight it down and cover it. After few weeks....you have Sauerkraut! I have posted about it in the past here and here. Note: Some people leave the sauerkraut in the crock or jar and don't process it.
You can read more about making your own Paprika Powder, Garlic Powder and Minced Garlic here and here.