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I may need some guidance here...so I had my jars at room temp around a week, now they have been in the fridge for a few days. I never got any mold, salty taste has decreased but I can't taste much funk ---just taste like raw cabbage in weak salt water. Which is nice but not what I wanted. I topped up the jars a bit to cover the cabbage but this is starting to look like what I had with my sourdough started from scratch --- nothing much doing.