I use the same ratios of cabbage and salt, but I was taught to massage the cabbage/salt mixture first, kind of like kneading bread, for about 10-15 min until it softens. This allows you to pack it tighter in the jars. I then use a glass weight and silicon fermentation lid:

https://www.amazon.com/Waterless-Fe...ZNBCPXHH5GWEWYW

I keep one of my kitchen cabinets heated to 75F with a reptile cable for kombucha vinegar and my fermented vegetables - they take way less time this way. About 2 weeks for the sauerkraut. I often use red cabbage just because there might be some benefit, but have to wear nitrile gloves when kneading to avoid staining my hands! I keep each jar in a dish and the lids allow some salt water to escape. I check every day or so and pour the brine back in if the jar gets too low. It is done when you like the flavour of the sauerkraut. I have never had mold occur.
You should definitely try this - itis far better tasting than any commercial sauerkraut!