pale sauerkraut

I started a new batch of sauerkraut last night, this time with only pale, greenish ingredients so that it should look more like ordinary sauerkraut. I used 2.5kg green cabbage; 3 Granny Smith apples; 2 big yellow onions; 4 stalks of leafy celery; some dill, stemmed thyme, and parsley; 2T coriander and 3T mustard seeds; and 8g kosher salt per kg fruit and veg. I'll see how it turned out in the middle of January!