Can my sauerkraut be salvaged?

[Guest guest]

On 11/27/10 I prepared homemade sauerkraut for my 7.5 L Harsch crock. I

followed the directions in the Klaus Kaufmann/Schoenick book, " Making

Sauerkraut and Pickled Vegetables At Home " . I have prepared sauerkraut

thrice before using the techniques in the book and have previously attained

wonderful results. However, something is wrong with this batch. It is

still quite crunchy and the cabbage hasn't turned from its original green

color to the more yellowed color of sauerkraut. Should I just throw out

this batch and start over again or is there something I can add to salvage

it?

Things that might have a bearing:

Before making this batch, I threw out the prior batch of sauerkraut, still

in the Harsch crock, because it had been sitting in the crock for maybe as

long as a year. I had contractors remodeling my house and they moved the

ice chest the crock was in to my basement, along with a lot of other boxes

and things, and I couldn't find that ice chest for a long time. I washed

the crock and weights thoroughly with hot water before using it for this

batch. I don't believe I used soap. When I checked this new batch of

sauerkraut a month ago, it had a strong vinegar odor.

In preparing this batch, I used 2 homegrown organic green cabbages which had

been in my refrigerator at least a month and also 2 non-organic cabbages

from Safeway.

I used celtic sea salt. I can't remember if I added any whey (from raw milk

kefir). I may have added a small amount.

I'm inclined to pitch this batch and start again when cabbages are hopefully

cheaper priced for St. 's Day. What do you think?

Lynn