I fermented it in a bottom kitchen cabinet for about 2-3 weeks. It didn't smell great. I thought of putting it in the basement laundry room, but I wanted to keep a closer eye on it. Once I thought it was done, it was kept in the fridge.
It turned out crunchy, too salty, and kind of beery. My cousin, Alison, makes sauerkraut often. She says beery is good. So there you go! Mostly, I used it in soup. After I took some out, I didn't keep a weight on it. By January, it had fuzzy white dots on the surface. I threw the rest away, which was only about 1 1/2 cups. Time to make some more!