Our crock was a 3-gallon (12 L) and we filled it to about 2-3 inches from the top. Our first batch didn't end up fermenting because we tried it in our cold cellar and it was too cold. We stored this third batch in our furnace room, which was about room temperature. I wouldn't go colder than that.

We used 2 HUGE heads of cabbage that together amounted to almost 20 pounds.

Remove the outer layers of the cabbages and shred them in the food processor (with slicer attachment) and combine them in a gigantic bowl with 1/2 cup of pickling salt. Toss that around and let that sit for 30 minutes.

Then, put about 5 pounds of cabbage in the crock at a time and add 1 bay leaf and a generous sprinkling of fresh cracked black pepper. Add 5 more pounds, 1 bay leaf, and pepper and continue until all the cabbage is gone. 

Also, when adding each layer of cabbage, tamp it down as much as you can with a potato masher (or similar instrument) so that juices are coming out. Mashing it down as much as possible is key because the idea is not to allow air in.

With the bay leaf, we put them all in the very centre so it was easy to find/remove when we canned it.

When the crock is filled to about 2-3 inches from the top and you've mashed it down as much as possible, cover the cabbage in white wine until you see the liquid coming to the top. This should be about 1-2 cups at most. 

Lots of recipes have different suggestions for covering the crock to not allow air in - a plate that fits the shape of the opening with a rock or something heavy on top is one. We found that filling a food grade bag with water (like a roasting bag or a wine kit juice bag; do not use a garbage bag or anything that may leech other scents or flavours into the cabbage) was the best as it conforms to the shape of the crock and is heavy enough not to let in any air.

Then, when it's stored somewhere at room temp, leave it to ferment for about 4 weeks. Check it 1-2 times per week for mold and scrape any off the top. If it's pink, it's garbage. :( It will smell really bad for the first bit and once it stops smelling, it's probably done, but double-check by noting the colour - should be brownish-white, and doing a taste test. 

This recipe gave us about 18-500 mL jars