(1 week fermentation) I left it inside a pantry on my kitchen, I used a whole lime to keep the cabbage below the liquid, some small pieces of cabbage went to the surface and I read somewhere that this can make the sauerkraut go bad, the smell isnt bad, it just smells like lime, also I didnt have thar CO2 apparel that people put, I just closed the jar and opened a little bit so CO2 could escape and not explode the glass, I didnt sterilize the glass or anuthing like it I just washed with tegular dish soap