I simply run the veggies and apples through the thin slice blade of my food processor. When I've finished half the veggies I add a tablespoon of salt.
Then the rest of the veggies are shredded and another tablespoon of salt is sprinkled on top.
I let it sit covered on the counter for a few hours so it gets juicy. Sometimes I stir it before I cover it.
After a few hours I spoon the kraut into canning jars.
As I fill the jars I push the kraut down to get the air out. I've found a heavy ice cream scoop works perfectly for the job. You can see the juice coming to the top of the veggies.
When there is about an inch left at the top of the jar I add the lid.
I let my jarred kraut sit at room temperature for 3 days. To help me remember when it is finished I write the finish date on the lid. This is also helpful to let you know how long it has been in storage.
I made another batch with red cabbage. If I add beets I usually add them to the red cabbage.
After it has fermented for three days I transfer the kraut to the fridge. At one point we kept the kraut in a mini fridge but now we have two full size refrigerators so I don't have to use the little one. The kraut can be stored at a higher temperature than your regular fridge setting. I try to eat some kraut with each meal to include probiotics in my diet. I think it's yummy. It has a fresh veggie flavor without the tart/sourness of the mass market kraut you find in the grocery store.