Re: Extreme salt taste: is it normal?

I made the saurkraut with whey and salt, it was not too salty. I also did the beets, the carrots and naturally fermented pickles. By the time I got to the pickles I had run out of whey. So I added the extra salt instead, according to the NT recipe. OOOHHH! were they salty. I think its a ruined batch. I dumped the salt brine out of one jar and added vinagar. It was a little better, but still salty. The other jars in my downstairs frig are probably much more salty sitting in it so long. Next time I will know better. Use the whey and less salt.