We turned 5 lbs. of cabbage into shreds using a mandolin/v-slicer.  Then added 3 TBSP. salt and 2 TBSP. of caraway.  Everything got mashed into a one gallon glass jar, topped off with a clean plastic bag with water in it as an air stop.  This will sit in a cool place for about 2-3 weeks and voila, sauerkraut!  Crunchy and tasty with rye bread, pastrami and cheese sandwiches!