What you are doing here is making sauerkraut isn't it?I'm going to cut the veggies in ribbons of 1/4-1/2 inch. Pack them in food grade plastic buckets, with lids. I'm going to make a brine instead of salting the veggies. And will hold them under the solution with brine filled ziplock bags. I have a heated room off of the greenhouse to overwinter plants. My buckets will be there. I also ferment my chicken feed in this room during the winter, and can sprout grains under the grow lights if needed. I'll experiment with different strengths of brine.
My main idea is to preserve some vitamin rich greens to feed out during the winter. These plants won't survive all winter so I don't have much to lose if the birds don't eat them.
You forgot the old dinner plate and softball size + rock that was used to press the cabbage down in the crock.You make sauerkraut a little differently, and kraut is made by a pickling process called lacto-fermentation.
Real kraut uses nothing more than a crock, stomp, cabbage and salt. (no added water)
You forgot the old dinner plate and softball size + rock that was used to press the cabbage down in the crock.
At least that is what my Grandma used.
My sister keeps one of those old karut stones a as a doorstop and piece of memorabilia to this day.