So I made a sauerkraut after one week fermentation for the first time. I used a big jar and sealed it thoroughly. The juice from the cabbage covered the content entirely ( except for some tiny little floating scraps ), but after few days the brine had decline and veggies weren't entirely covered anymore. I didn't add more water, cause I didn't want to allow any air flow.
Today I opened the jar, didn't spot any molds. The smell didn't repel me, but it was different from the sauerkraut I bought from farmers. Now I am confused, because I think I actually could sense some faint odor, but I am not sure if its a sign of spoilage or because of other ingredients I have added ( carrot and especially ginger ) or because every sauerkraut has a distinct scent. I ate a bit of it, taste didn't repel me either ( it was very salty and I could sense the giner ), but again was very different.
So what do you think? Are there any visual signs except for eventual molds that could say something about eventual spoilage?
EDIT: I used one medium carrot, around 1,5 - 2 lbs of cabbage and 100 grams of ginger.
EDIT2: And of course salt, around 3 tbsp, but I am not really sure how much, cause I was adding it until it became enough salty :).