I tasted the sauerkraut yesterday. The good news is that there was no mold and it didn't taste bad. There's no bad news, actually.
While it doesn't taste like cabbage any more, the flavor wasn't sauerkraut-sour either, so it'll have to ferment a while longer. I'm not so sure the cumin will turn out to be a great flavor to have added, but oh well, too late now. I'll continue to check the brine level daily and otherwise just keep the crock cool, and will report again on this project next weekend.