Have fun with the experiment! I tried it last fall and it turned out really well. I really want to get a large clay crock with the semi circular clay weights for fermenting larger batches. One thing I found useful for crushing the cut up cabbage was a food grade pail and a baseball bat with a sturdy glass tumbler on the end of it. It worked like a big mortar and pestle.
Discussion
I second the crush thought process, but I usually chop and salt 1/4-1/2 of a cabbage into a large bowl, let it sit for a few minutes (while I chop more), then I squeeze fistfulls of the salted cabbage. Then I add and salt the next round of chopped cabbage, let it sit for a bit, then squeeze it all again.
But really, it doesn't much matter how you do it. Salt + cabbage + time = sauerkraut. And it will be delicious.
Cool, thanks. I learned a lot this first time, as you suggest, it was necessary to do batches and wait, then combine.