A discussion on my Facebook page led to my pulling out this Japanese pickling press I bought in California almost 30 years ago. Shredded about 2 lbs. of organic cabbage and sprinkled it with Kosher Salt (in absence of pickling salt, which has no caking preventative agents in it) and mashed it down to fit in the press, which holds about 2.5 quarts. A spring mounted press screws down on the cabbage to keep it under the liquid that salt releases from the cabbage. Keeping the container in my pantry closet and will check it daily. The bowl underneath is for possible overflow. Hopefully, I'll have some delicious sauerkraut in about 4 weeks. Update: Don't buy one of these - mine cracked and broke.
There are some super videos on YouTube about making sauerkraut in Mason jars. Some of them use a special tool for pressing down the cabbage. I have so far resisted getting one. I haven't really been successful making it.