Here's how I make it; First sanitize everything with hot scalding water, especially the container you're using. I boil water and pour it around the crock, wash the counter and knife real good, and make sure the cabbage is clean. Slice the cabbages as thin as you can, make a layer of cabbage in your container, then sprinkle with salt, continue to layer in your container. I use kosher salt, I'm sure you can use pickling salt, I have also used sea salt and it worked just fine, you just don't want to use table salt with iodine. The containers I have used are buckets or crocks, and for the last several years I have used this large 15 gallon crock. It settles down to about half, so I have room to put a gallon glass jar filled with water to weight it all down. As it's curing it needs to be covered with liquid, the liquid will come from the cabbage as the salt helps release it.
I don't measure the salt, just sprinkle it on the layers, I make the layers about an inch thick and sprinkle like I'm salting a food dish then I add a little extra. If you're salt sensitive try using less salt. I have played around with less salt and more salt, and have found a nice balance is good. If you don't add enough salt the sauerkraut isn't as crisp.