I second the crush thought process, but I usually chop and salt 1/4-1/2 of a cabbage into a large bowl, let it sit for a few minutes (while I chop more), then I squeeze fistfulls of the salted cabbage. Then I add and salt the next round of chopped cabbage, let it sit for a bit, then squeeze it all again.

But really, it doesn't much matter how you do it. Salt + cabbage + time = sauerkraut. And it will be delicious.