To make sauerkraut from scratch you will need to cut and shred up the cabbage. Place in a large crock or ceramic bowl. You will need to add some cabbage at a time and cover with sea salt. Once all done you will need to put a plate over the cabbage and weigh it down with either a gallon of water or cans. Let it sit for about two to four weeks until fermented.
To make sauerkraut from home you will need to have a large vessel for the cabbage to ferment in. Shred your cabbage and place it in the vessel layering the top with salt. Cover the top of the cabbage with a plate and something to weigh it down with. Periodically test the cabbage to see if it is to your liking.
Make your own sauerkraut by shredding cabbage into a large clean bucket and layer it with table salt. You will need about a handful of salt for each 2-3 inches of cabbage. Cover the bucket with a clean plate and place a heavy weight on the plate. In 6 weeks you will have delicious homemade sauerkraut.