Chinese cabbage for regular sauerkraut

[k08]

I have been making sk for a couple of yrs using a food grade plastic bucket and bag of water with good success.

This yr I'd like to try making regular sk (not kimchee) with Chinese cabbage. Chinese cabbage is not as firm as regular cabbage so I wonder if the consistency would hold up during a 30 day ferment. I would appreciate any comments you might have especially if somebody has tried Chinese cabbage/sk.