We get a lot of questions about where to find crocks to make saurkraut in. You can check:

Amazon - http://www.amazon.com/s/?ie=UTF8&keywords=sauerkraut+crock&tag=googhydr-...
Wiseman Trading - http://www.wisementrading.com/foodpreserving/harsch_crocks.htm
Canning Pantry - http://www.canningpantry.com/sauerkraut-crocks.html

If you don't have a crock, a commercial grade 5 gallon bucket that is clean will work just as well.

You'll also want to make sure you have something to weight it down with--if you don't have a kraut weight, a dinner plate with a gallong jug of water will work. If possible, a piece of cheesecloth is helpful, too.

As with slaw, saurkraut has to be shredded. See above for what Amazon offers for shredders. If you plan on canning the saurkraut when it's ready, 2-3 medium heads will make approximately 12 pint sized jars; 4-6 medium to large heads will make approximately 12 quart sized jars.

As you shred each head, place it in the crock. Sprinkle 1/8 cup of canning salt over the cabbage, and mix thoroughly. If you prefer a sweeter saurkraut, also sprinkle 1/8 cup of sugar over the cabbage and mix thoroughly.

Repeat until you've shredded all heads. Place the cheesecloth over the top and weight down until you see liquid seeping to the top. Place in corner or out of the way. Allow to ferment for 4 to 6 weeks.

If canning, place fermented cabbage in large saucepan and bring to simmer. I usually add a few teaspoons of caraway seed and celery seed at this point. Allow to simmer for 15 minutes. Prepare jars (wash and sterilize), along with lids. Fill jars, adjust lids. Process pints and quarts 15 minutes in water bath canner.