Here’s an update of what I have since learned:

• let the mixture sit for an hour or more to really get the liquid brine to appear
• be more generous with the salt
• add some ginger or fennel, yum!
• mold ruined a couple of batches, but when I did 2 pumps that sucked the air out, voila! No mold!
• I bought some weights to keep the kraut covered.
• make it more frequently because my son gobbles it up!