Wash and sterilize your kitchen sink.
Coarsely shred 10lbs of cabbage and place in sink (don't shred too fine). Mix salt and sugar together and sprinkle over shredded cabbage.
Mix well, pressing lightly in hands until the cabbage is moist and a bit of juice forms. Pack and press cabbage into sterilized jars so the juice rises to the top. Screw on jar lids loosely and keep on your counter at room temperature for about a week.
Place a kitchen towel under the bottom of the jars to catch any juice fermenting out of the top of jars. Keep the jars covered with a light towel. After about a week or so (When sauerkraut is to your taste) process the jars for 20 minutes.
Make 5 Quart Jars.