I make a five gallon crock full every year, which equates to about 50 lbs of cabbage using the recipe below. Fermentation usually only takes about 3 weeks for me, even though the recipe says up to 6 weeks. In stage 2 I use the raw pack method and add some dill weed to it before processing in the water canner. It can be eaten straight out of the jar, but I cook mine. I rinse it before cooking and saute some onion and bacon together and add the sauerkraut in with just enough water to slightly cover and season with some salt and pepper and optional caraway seeds and simmer a short time. Goes great with venison sausage.
If your looking for a crock, I found mine at Ace Hardware online and the prices are pretty good. Some people just use an ice chest and it comes out OK.sauerkraut recipe