This morning I went to check on the kraut, and I noticed that some of the brine was leaking from one of the jars. I remember reading that the gases would build up and that you would have to release some of the pressure.
 I opened the jar with  no salt first, there was a lot of juices that came out and you could tell that pressure from fermenting gases needed to be released because there was a popping noise when I released the seal.
Next I opened the jar with salt, no juices were leaking and when I opened the jar there was no popping noises.

I am not really sure why the jar t swith no salt had more pressure. Maybe because there was no salt there was too much acid in the jar creating pressure. Maybe the salt acts through osmosis and also balances out the acid. Not sure, I will continue to investigate and watch and wait!