First pickling project

I got a new book called "Wild Fermentation". It's about pickling, basically. Maddie and I started our first batch of sauerkraut last night. We shredded about three pounds of green cabbage and about two pounds of red cabbage. It has been salted and is still being pressed. According to the book the salt should pull enough water out of the cabbage to completely submerge it within 24 hours. We started it last night, around eight, and it is about an inch from the top already. So it looks like things are going well so far. We can hardly wait to taste our crunchy, homemade kraut, but it will be 1 to 4 weeks before it is done.
We used the red cabbage because it should result in a pretty, pink kraut. I need to hunt down some better pickling containers so that I can try some of the other recipes. My current batch of kraut is actually in my salad spinning bowl. It's not ideal, but it works for now. And because the bowl is clear I can see my water level without opening it all up.
Well, the kids are doing their worst, so I better go. There is enough screeching and whining to drive a person mad.
Enjoy your Thursday!