I just tried my first batch, using one of those "Perfect Pickler" airlock lids, on top of a half-gallon canning jar. It was supposed to be ready in 4 days, but that didn't happen. Today was day 6, and the bubbling had nearly stopped, so I transferred it to the refrigerator today.
It tastes good, but could have used a few more days. I'm comparing it to a jar of Bubbie's Sauerkraut that I have on hand. My new stuff is still too crisp, and not quite sour enough. It's GOOD, it tastes like 'kraut, but I think if I'd left it a few more days it would have matched the Bubbie's stuff (which I think is the Gold Standard for sauerkraut). Anyway, the learning curve will be entertaining for me ...
I have great faith in fools; self-confidence, my friends call it.
My diet? Very low carb to initially lose weight, then moderate carbs (the past 12 years) for effortless weight maintenance. For me, the "carb curve" works like a charm. Once a week or so, I eat only one meal during the day (at late evening), as sort of a mini-fast.