Here are the basic tools:
Cabbage: These came from Haymarket in Boston, $1 each. If you wait til the Saturday night apocalypse you can buy them from in front of the bulldozer for a lot less. Or pick them up from the wreckage. Get a pile of cabbages that's bigger than the vat you need to fill.
Veggie Grater: What you really want is a "kraut knife" ($3 in Nicaragua) which is a board with a blade set in it at an angle. The shavings exit from a slot in the board under the blade. If you don't have one of those use a knife or machete.
Baseball bat: A friend cut the end off because he needed it for some project.
Sea salt: $1.50/lb at Trader Joe's. Don't use regular salt. It'll work okay, but God put sea salt in our blood for good reasons, and it's got to be replenished.
Knife: If the blade gets halfway through the cabbage it's plenty long.
Carraway seeds: Not seen in this photo but they improve the kraut. I have a friend whose real name is Cotton Seed. His brother's name is Caraway Seed.
p.s. I also have a friend named Paul who makes good sauerkraut.
Step 1: The Vat
As always, don't cut toward yourself and you won't get cut.
Use a knife to avoid getting shavings all over. Use a saw if you prefer.
This is a "shop knife" or "sloyd" from mcmaster.com.
It's got the best steel in the universe. It holds an edge while cutting other knives.
Ceramic pots from "crockpot" units are good for making kraut. Or any other vessel that won't put poison in the food when the acid "sauer" hits it. Don't use aluminum or stainless steel unless you want chromium, nickel, and other metallic poison in your food.