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After it's done fermenting you just put in jars and keep in refrigerator. They say it will last around six months.

Here's a link to the Ball Canning recipe for sauerkraut including processing for shelf storage. It is basically the OP's recipe, but has information about canning. Putting in jars and processing would give it even better shelf life AND free-up space in the fridge.

http://www.freshpreserving.com/recipes/homemade-sauerkraut

Thanks fellas.....I appreciate it....I'm gonna give it a go....

I have found out since I started making kraut that you don't need a crock to make it. You can make in a quart jar or a 2 gallon jar or a food safe plastic bucket, depending on what you have available and the quantity you want to make.

Day 5 update, scaped off a little mold. Color looks good snd it's getting nice and tangy.

Finished product. Dang good too!