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.
Edgar Allan Poe
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.