Try getting large plastic tubs (5-10kg yoghurt or tahini tubs are best). Then layer your cabbage (torn or sliced, maybe even whole leaves), sprinkling salt between each layer and compressing it down. Put something heavy (a bowl, another tub of 'kraut...) on top of it and leave until the cabbage's natural juices cover the leaves. Eventually the juice will reach the top. Then seal the tub and abandon the cabbage for however long it takes to ferment an amazing 'kraut.