Sauerkraut is one of the easiest things to ferment. It is a wonderfully reliable ferment, and can sit in a closet for several months without a problem.
There are a number of topics that seem to constantly be debated in the fermenting world. They always pique my curiousity, but I seldom have the time to delve into a full exploration of them.
You officially have cheese once the whey has been drained! However there are a few more steps to officially finish your cheese.