We picked up a dozen cabbages yesterday and washed out our new 20L crock in preparation for large scale fermenting. Since we had so many cabbages to go through, we decided to make use of our Kitchenaid with the shredding attachment. It powered through the cabbage like a champ and threw a bonus our way by slightly bruising the cabbage; making it easier to work in the sea salt. I wondered why the instructions mentioned to only fill the crock 80%, and figured out why as I was putting the weights in... you need the space to work them in. So the real max capacity of the crock (with weights) is closer to 16L.
The idea now is to not disturb the crock for at least two weeks. The water in the crock channel has the unit nicely sealed, so I don't fear anything going amiss behind the lid. The greater plan is to only take out a few litres at a time, letting some of the sauerkraut get to 4 weeks if we can stretch it out that long. I'd like to try let the cabbage fully acidify if I can to see and taste it at it's peak.