Yep, 3-4 times a year. We took a class put on by the local food co-op (hippie store) many years ago and have been making it ever since. Have even started making our own Kimchi too.
We make it in a 3 gallon pickle crock for small batches and 6 gal crocks for the big batches. Once fermented it goes into quart jars and then into the garage fridge.
Read on the interwebs that the golden ratio for salt to veggies is 2.25 to 2.5% salt by weight. We just go by taste, it should taste like salty potato chips. If you don't use enough salt, the cabbage gets soft. And it could go bad. Too much salt and it's just salty.
Have the majority of the veggies be cabbage of one form or another, the rest can be any other veggies. Then add you favorite spices. I add radish, onions, carrots and sometimes garlic and hot peppers. Fermenting can really intensify the flavors, so if using garlic or hot peppers, don't add much.