I've had a big pot of sauerkraut going for about 3+ weeks now. I had DBF try it last night and he said it was "ungodly salty". He also said that it wasn't tangy at all, just salty. Dang. Clearly I overdid the salt. So, last night I rinsed it all off in a colander and put it into a pot of fresh water. This morning it smelled like, well, sauerkraut. Throughout. My. Entire. House. Maybe it'll start fermenting in earnest now that there's not so much salt in it. I'm keeping my fingers crossed! Anyone else ever had this happen?