After 4 weeks getting nice and sour I decided to call my first attempt at sauerkraut ready to eat. After washing my hands and 2 mason jars I crammed the cabbage into the jars and topped them off with the “kraut juice” pushing down on it to get as much air out as possible. My two heads of cabbage ended up filling up the two jars perfectly. The sauerkraut is nice nicely acidic and salty, but still has a great crunchy texture that I think is much better than the soggy texture that commercial sauerkraut normally has.
I don't normally eat straight sauerkraut so it's hard to judge exactly how good my homemade version is until I get some bratwurst or make a Ruben or some brisket with sauerkraut and prunes (mmm mmm heritage).
So far I think the most important lesson I have learned is to slice the cabbage thinner, I have some pretty big chunks in there. Next time I think I'll add some additional spices, I may even give Korean Kimchi a shot (sauerkraut with chilies, garlic and scallions).