I've been experimenting with lacto-fermentation over the last few years. As another poster mentioned, tingly is okay. A small amount of while mold is okay/normal on the surface as well (as long as it doesn't smell bad or have a greenish/black tint) - you can just skim it off. Don't stir to mix it in though.
Did you start with just salt or a brine? A lot of recipes call for a brine, which doesn't work. Thinking about what salt does, it draws the moisture out. So for a good sauerkraut, just salt it and the process of the moisture being drawn out of the cabbage will generally create enough liquid within a day or two to keep the cabbage submerged.
For a beginning kraut, I really recommend doing cabbage only, omitting carrots, onions, etc. Different veg fermets at different rates, may require different levels of salting, etc. Once you get the hang of a simple single-vegetable ferment and know what to expect, then you can expand and try different combinations.