Just checked the three buckets of kraut that we did 10/22. Batch 1 is very much like salted cabbage. No sour flavor. It is in a 3 gal plastic bucket. The next one is 5 gal and the flavor is more developed with a hint of sour to the kraut. The 3rd 5lb bucket is very tasty and ready to eat.
No film or scum on first two. 3rd bucket had a bit of scum around the top but nothing like what we had in last years batch. We keep ours in a pantry off the kitchen and temperature has been 60 -65 degrees. I think that your batch just needs to work a bit longer but you could begin to use in cooking if you like the flavor. Cooking will soften the texture so it isn't so chewy.

It's a natural process and timing will vary. The age of the cabbage, the manner in which it's prepped and packed, and the temperature are all factors. I'm assuming, of course, that the proper ratio of salt to vegetable was applied.

Scum isn't a necessity. Sometimes there's scum and sometimes there isn't. Successful fermentation can occur regardless of the surface appearance. The only time it's an issue is if you're seeing mold. Then it's a problem.

Carol

hard to chew! Almost as tough, is due to your chopping technique. It needs to be finely shredded/sliced/slivered. Fermentation doesn't "tenderize" but canning it now that it is finished fermenting will tenderize it some.

Once it quits fermenting - no obvious activity in the jar - then it is done. But if I remember correctly you used less than the standard amount of salt? so if it still doesn't taste like kraut then you could add some more fresh salt brine and kick start it again.

Dave