I've made sauerkraut at home before. I can't remember where I got the recipe but this is how I did it.
For 5 large cabbages I needed a 20l food safe bucket.
Grated the cabbage finely with food processor, then tossed with a generous amount of salt. Maybe 30g/kg of cabbage, and around 50 juniper berries.
Put all the cabbage into your sterile bucket, then using something heavy (I wrapped the head of a meat mallet in glad wrap) bash the living daylights out of the cabbage. Keep stirring the cabbage and beating it till it's oozing enough liquid to cover the cabbage.
Put a plate on top to hold the cabbage down and weight it with a big rock or something (I used a 3l bucket filled with water).
After this I suppose the correct thing to do is put on your lid with airlock. I pulled a tea towel taut over the top and tied it on with string. You may need to push the weight down every couple of hours for the first day to make sure it's covered in brine. Put it somewhere warm for around 3 weeks, checking every day for the first few just to make sure it's still covered in liquid. You may get some scum (fermenters call it "bloom") on top, this can be skimmed off.
Smoke some good snags and enjoy the best hot dogs you've ever had!
edit: this is where I got the recipe http://www.wildfermentation.com/making-sauerkraut-2/