We use food grade buckets so no bag liner. Cabbage is quartered. cored and run through my shedder into tubs. The wives weight out tubes making them 10 lbs each. It is salted with 5 - 6 tablespoons of pickling salt, mixed well, put into pails and tamping every few inches, stopping a few inches from the top. We then make a water bladder from a pair of unscented doubled kitchen bags, sealed and placed on top of the cabbage. This keeps out air (very important) and allows the buckets to burp. We keep the bucket under our basement stairs. In as little as 2 weeks you can start robbing the buckets but the longer you it sits the better it gets. Friend have kept it this way for more than 2 years but our never makes a year. Just lift the bladder, grab a scoop and recover.