Sorry for the delay with the first round of my fermenting sauerkraut.  So I finally found someone who was willing to taste my fermented sauerkraut.  It was fermented for 11 days before someone was brave enough to taste it.

The sauerkraut is edible and very salty, and the smell is fortunately the way it should be.

The one thing that I will work on for the next time I begin my fermentation is to keep the moisture in the kraut.  The top layer of the kraut has become very dry and the moisture (water) just retained in the middle layers of the jar.

I will begin my second round of fermenting tomorrow morning, and will post what I did and will do differently in preparation to be served in lab next week.