I tried my hand with a very small batch, and I'm a little confused with the results. I should state that I've never had homemade kraut before, only store-bought. I shredded one small head of cabbage and used a fairly small plastic container with a follower plate and a large glass of water for weight. It's been about 5 weeks now since I made it, and it still has sort of a fresh cabbage or "cole slaw" taste to it. Is this how it's supposed to be if it's not canned or pasteurized? I like it, I'm just not sure if I've done something wrong or not... ?