i usually do a large batch and then transfer to fridge when fermentation is about 10-14 days along in sterilized glass jars. i sometimes pound, sometimes just massage and press, but either way, at 14 days it's usually still to crisp and fresh for our tastes, but the flavors really settle after about 2 months in cool storage (basement or fridge as we've moved a lot)
so far, 2 years of no problems.
as for husband, i feel you there! took years over here. i was buying kraut for a while for me during pregnancy to help balance gut/digestion. he didn't touch it (hated kraut from childhood) for months, then started eating it, and then was eating all my stash. i made it, but it didn't taste right to him. so, stopped fermenting for him and fermented for me. led to kimchi b/c i love garlic/ginger. and kids were devouring it all. when our baby was shoving fistfuls of fermented veggies in day after day (i still bought him his own special raw kraut) he finally tried it, and though each batch is a new experience of trust/panic/worry/flavor shift, he's totally hooked now on the fresh homemade stuff.
since my kids eat bugs, dirt, dog food, and anything else they find, and seem to have no major problems, the carefully fermented veggies seem less scary than when i first started. my doc thinks it's hilarious that 3 out of 4 kids list kimchi and kraut as their favorite foods (and one is still non-verbal). and my husband can see the kids health and tastes (more diverse than his own) and actually respects that in them and encourages it.
i have two 1 gallon jars and a 5 gallon jar to ferment in these days, and it's actually rare when they're both empty. i pack in pint, quart and half gallon jars depending on who they're for. a pint is one serving at my dinner table, a quart is nice to travel with, and a half gallon lasts us for a month and a half or so. my favorite thing is that i always have veggies on hand even if i don't want to cook. and my kids will eat them on any meal- hamburgers, stir-fry, pizza, sandwiches, basically any savory dish can have a small side (or a large one) of fermented veggies.