What to use in pressure fermentation I'm still pretty new to pressure fermentation and have been using it primarily to make sukimono - cabbage mixed with salt under pressure for about a day.

I would like to make a whole cabbage at a time or even a bit more, but I'm unsure what is the best container for this and a matching weight to close off the air.

Also, I would like to avoid plastics if possible.
I would advise if you are planning make often then I would invest in a gallon fermentation crock. It may cost you anywhere from $100- $200 but if you are making this often then i t maybe worthwhile for you as it will last you for many years and most come with weights already specific to the volume of the crock. My grandmother has one she uses for making kimchi