Hi. Having read a lot about making sauerkraut, I decided this time to leave the Harsch crock fermenting for longer - not the 4 weeks I've read is optimal, but 3 weeks instead of my usual 10 or so days before bottling the 'kraut and storing i the fridge.

Well today I opened the crock - no scum or mould or anything, but a much stronger than usual smell, and a pinkish tinge to the cabbage. This could, of course, be due to using pink Himalayan salt. The cabbage is slightly less crunchy than usual - though still crisp. Taste is OK, but again, not as "fresh" and tangy as usual.

Does 'Kraut kept fermenting for longer usually do this? will it keep OK now refrigerated - or should I chuck it and start again?

Thanks,

Andrew