I just realized I never posted what I put in this ferment.
About 800 g cabbage
About 200 g shredded carrot
1 apple, diced
1T caraway seeds
2 T salt
5 cloves garlic
Anyway I ended up stopping around day 17. The kraut was much crunchie than I expected. It was also VERY garlicky. Next time ill cut back.
I used half of the kraut in a recipe I found. First I sliced about 2 lb of kielbasa and browned it in a frying pan. Then I simmered the kraut, a chopped onion and half a cup of brown sugar in the same pan for about 45 min. Then I chopped 5 medium red taters and added them, popped the whole thing in the over for about 30 min. Everything caramelized perfectly. And I thought it was delicious. The Mrs doesnt like kraut so she gave it a meh.
I used the other half a few days later and made some corned beef, swiss and kraut sliders on Hawaiiian dinner rolls (served on high class paper plates)