Like a lot of things, there's no formal "recipe." I do mine in a slow-cooker, but it can certainly be done on the stove as well. Start with a large, coarsely chopped onion and melt in 2 T butter. Add a thinly sliced apple (Crispins are nice for this) and let cook with the onion for a bit. Open a 1 lb. bag of kraut; drain it or not, rinse it or not - it depends on how tangy you like it. I don't rinse it. Stir it into the onion/apple mixture, and add about 1 tsp of caraway seed, a stick of cinnamon, 5-6 whole cloves, 10 juniper berries and 2 bay leaves. If you wish, you can sweeten it a bit with some maple syrup. Let it cook on a low heat for a couple of hours.

Here's another recipe for vinegar fans; it sounds extremely weird, but it's out of this world -

Vinegar Pie

INGREDIENTS
1/2 Cup of soft butter
1 and 1/4 Cup of sugar
6 Tablespoons or more of apple-cider Vinegar
3 Whole Eggs
1 Teaspoon or so of Vanilla
1, 8" Pie Shell
DIRECTIONS
Mix butter and sugar until light and fluffy.
Add the rest of the ingredients and beat well...
Pour into the pie shell and bake for 45 minutes at 350 degrees.
Let it cool a bit to set, before eating.

Also try it with raspberry vinegar . . .