You have to cover the kraut in liquid. I use winter cabbages after the 1st frost, because I can. It's a harder, denser head that slices thin.
Salt and spice in 5 lb increments. mix well. Pound ll (a base ball bat can be adapted. Wash first.)
If enough juice hasn't arisen from the salted, pounded Kraut, then it won't. Time for brine.
Memory tells net it that e brine id 6 tbs to the gallon