a question about fermented sauerkraut

I am sure many of you have made fermented foods so will be able to answer this.

I made sauerkraut with organic cabbage and Himalayan salt and it was bubbling right along...then about 6 days in I added more salt and I think it has stopped fermenting.

Was that a wrong move? Or is it because I took the top off to taste a spoonful.

Obviously, this is my first time and I am clueless.

Thanks!!!