I started another batch of sauerkraut 3 days ago. The first time I made kraut it turned out great but was too salty. This time I cut the salt down & used 1 tsp salt per qt of raw cabbage as if I were making it in the jar. I mixed it well & packed into my glass crock being sure it was covered in brine. Now, the top of the cabbage is turning brown & doesn't have a good odor. Could it be I didn't use enough salt? I've taken off the part that is turning brown but not sure whether I should throw the whole crock away. I was so sure it would be at least as good as the first I made. Beginners luck I guess. Is there anyway to salvage this mess? Thanks.