This is a Harvest forum question - the canning and preserving forum here. But I can tell you that the answer will be not recommended because the brine will be quite diluted when you add the later cabbage.

The amount of salt to add is determined by the weight of the cabbage so adding additional layers of fresh later usually leads to incomplete or even unsafe fermentation levels.

Heads of cabbage will store well in the fridge for a week or longer while waiting on the others. If that isn't possible them different batches woul be the best way to go.

Dave

Here is a link that might be useful: Harvest forum

Thanks. I'll post over on the Harvest forum. I forgot about that group and just started here at my old standby.

Totally agree with Dave.