When my three kids were 10 years old we started the tradition of sauerkraut making, outside, on a long table. We would pick the cabbages, put them in a large galvanized steel tub of water. One kiddo cut away the bad parts and weighed them. One started shredding on an antique shredder we found at a second hand store. Another child added the salt and several kids smashed it, working together in unison. The shredded and salted and smashed cabbage went into a big toilet water reservoir we found at the recycle yard and cleaned thoroughly. We had carved a four inch plank to the shape of the reservoir and pushed it down until the plank was covered in cabbage juice. On top of all this we put jars full of water to keep the kraut under the plank. All of this happened on Autumn Equinox. On Winter Solstice, we took the plank off for the first time, skimmed off the mold and ugly green stuff, and took our first pot full of kraut for a winter feast. We tried to save enough kraut to last until the next reservoir was ready to open the next year.