The kraut is already nicely sour, and the caraway adds a really great dimension. This batch will probably be done in four weeks instead of six, so it is time to start thinking about the pastrami (for the Reuben sandwich I'm planning). The cabbage still has a little bit of toughness left, but in three or four weeks time I predict it will be perfect.
Cheese A Day by Jeremy Pickett is licensed under a Creative Commons Attribution-Noncommercial 3.0 United States License.
Based on a work at cheeseaday.blogspot.com.