Follow each step explicitly.  Absolute sanitation is as important for good sauerkraut.
 

• Remove and discard outer leaves from firm, matured heads of cabbage (late cabbage is best as it is higher in sugar).  Remove and discard cores.
• Shred 5 lbs cabbage at a time with shredder. Shreds should be no thicker than a dime. Place in a large mixing bowl.
• Sprinkle 3 tblsp canning/pickling salt over each 5 lbs cabbage. Mix thoroughly with clean hands or stainless steel spoon.
• Pack firmly and evenly into crock that has been washed with soapy water, rinsed, and scalded. Juices will form. Keep cabbage covered with juice as you pack by packing slowly and pressing cabbage down.
• Repeat shredding and salting of cabbage in 5 lb. lots until crock is filled not more than 5" from the top.
• Make sure juice covers cabbage. If not, making additional brine by mixing 1 1/2 tblsp salt in 1 qt boiling water. Cool to room temperature before adding to crock.
• Cabbage needs to be covered and weighted down, to keep it submerged in brine.  Grandpa cut a board that fit snuggly to the side of the crock and put a rock This sealed the surface from exposure to air; preventing growth of yeast film or molds.
• Cover crock with heavy cloth, tied with to hold in place. Do not open until fermentation time is completed.
• Fermentation begins the day following packing.  How long it takes depends on room temperature. Grandps's basement was about 60 degrees so it took about six weeks to create his quality sauerkraut. Temperature above 75F would have resulted in earlier fermentation or possible spoilage. 
• Fermentation was complete when bubbling had stopped and no bubbles rose when crock was tapped gently.

The kraut was then canned.