When making homemade sauerkraut you should have at least 8 lbs of cabbage so that you ensure you have enough cabbage.
You can never have too much cabbage when making sauerkraut and if you do have too much cabbage for the amount of sauerkraut you're making you can use the cabbage to make more sauerkraut or use the cabbage for some other thing such as salad etc.
When making sauerkraut I always have a minimum of 8 lbs of cabbage which is enough for me to make the amount of cabbage I want.
Most crocks ferment a minimum of 4 liters of sauerkraut and use 8 pounds of cabbage and 1/4 cup fine sea salt, prepare the cabbage and salt exactly as described above, but pack it into a stoneware crock.
Cover the cabbage with stoneware weights, seal the crock and fill its well with water to complete the airlock.