In both his written material and videos, Katz is vague about the things like the amount of salt and how much time should pass until the kraut is "ready." I suspect this is because there are so many variables involved, from the rates of fermentation (partially driven by temperature) to the fact that "ready" is a subjective concept here. I intend to wait a week before the first taste test. It's going to be a long week, because the aroma (which is so far closer to kimchi than traditional sauerkraut) is driving me crazy.
That's right, it's not a "smell"... it's aroma. I'll let you know how it turns out.