[rbochan]

I make 10 gallons of sauerkraut every fall. It's dead simple.

Shred the cabbage with a food processor, use 1/4 (or less) cup plain salt per 5 lbs. of cabbage. Pack in a 10 gallon crock, put a trash bag full of water on top to keep it weighted down and keep light out. 8 weeks later it's ready to go.
To quote the old Polak who taught me how to make it, "It's good for yer innards."