What device should I use for pressing/fermenting
In Asian style ferments where the juices are discarded you can omit the weights completely. My kimchi process looks something like this:


Salt and massage cabbage in mixing bowl. Let sit for an hour.
Massage again and let sit for an hour or longer.
At this point the cabbage has pretty much given up all its juices and is ready to be drained and rinsed.
Rub the cabbage with your seasonings and stuff into hermetic jars.


A hermetic jar such as this, combined with the steps above provide a consistently vigorous and healthy fermentation, without the cost of the German stuff. 
http://www.amazon.com/Pieces-Italian-Hermetic-Recycled-Canning/dp/B001QYMMSW

Weights serve a number of purposes, many of which are negated when using a hermetic or airlocked fermenter and pre-sweating your vegetables.