Kokpuffs you can start by reading my article here, on Chef Talk, about making your own Sauerkraut
You can find recipes all over the internet for making sauerkraut, but really, the most important ratios that you need to know are for your brine, if using one and salt to vegetable ratio. For me, I use a brine made from 2 quarts of water and 3 tablespoons of kosher salt. When making sauerkraut my salt to vegetable ratio is 3 tablespoons of kosher salt to 5 pounds of cabbage. Yes, I know, to be more accurate I probably should be weighing my salt but so far I've never had an issue. When making sauerkraut I usually make up a batch of brine just in case salting and pounding the cabbage doesn't yield enough liquid on its own, although it usually does. If my cabbage is a little older (and thus a littler drier) or I've added some vegetables to the mix that aren't as water laden as cabbage I usually still stay with the same salt to vegetable ratio and end up adding a bit of brine to ensure that I have at least 1 inch of brine covering the vegetables. In the past I've added beets, carrots and onions to the mix. I've also added various other spices. Over the years I've found that I like to make my sauerkraut clean (nothing else added-just cabbage and salt) and add spices when I am cooking it for final use.
Mary, maybe its that Texas heat, but I'm surprised that you were able to chill after only 2 1/2 weeks. I usually don't get a good product until starting at about week 4 or 5 and even then the flavor is still pretty "fresh." I usually ferment for around 7 weeks before it hits that sour note that I really like, even then it is still fresher tasting than anything you get at the store.