Homemade sauerkraut is so good milder than the commercial versions and very crisp.
For best sauerkraut, use firm, sweet, mature heads of cabbage. Fall cabbage from mid-August on is best as they have a higher sugar content so ferment better. Glass and food-grade plastic containers are also suitable. Many restaurants receive foods and ingredients in 5-gallon plastic pails, which make ideal fermentation containers. Do not use garbage cans, metal containers or other containers not meant for food use.