i fermented it in quart jars. i shred it and stuffed it in the jars then filled the jars with brine. closed the jars and let them sit out on the kitchen counter. burped them once in a while.

Did a homemade sauerkraut once - it was OK, but I don't think
I let it ferment long enough to be as sour as I like. I'm also the only sauerkraut lover here & the recipe made quite a large amount. I used a half-gallon glass jar & red cabbage - found the instructions online...

Here is a link that might be useful: DIY Sauerkraut

We made it when I was growing up.

After we moved off the farm, my mother said Silver Floss was a good brand.

When I make sauerkraut and spare ribs, a local meat market carries B&G sauerkraut in gallon glass jars.

I use two gallons and make it once a year. It freezes well.

I have seen recipes for making it from scratch, but the B&G is so good, I use that instead.