1/2 gallon Nourishing Herbal Kraut using cabbage leaves and pickle pebble weights with an airlock
I over packed the jar and on day 2 the brine started going into the airlock.  I removed the pickle pebbles and replaced the weights with a smaller jar of kraut. (see below)
The small jar was a convenient way to save the excess kraut and brine that I had to remove from overpacking the jar. The smaller jar fermented faster and turned out a little more sour than the 1/2 gallon jar. 

Ready for the fridge....5 day ferment
On day 5, there was a little yeasty growth on the surface after I removed the jar/weight. It was easily removed when I took out the large cabbage leaves covering the kraut.

This delicious Nourishing Herbal Kraut resulted in a pleasantly earthy, savory and moderately sour ferment.
*All images and content are the rights of Candice Brunlinger to meet the requirements of Summer Bock's Fermentationist Certification Program. Some of the recipes are from Summer Bock while others are influenced by her, various fermenting cookbooks or Candice's herbal and culinary background.