Introduction-Sauerkraut/Pickle question

[Guest guest]

Hello. I am a wife and mother to 2 beautiful kiddos. I was a novice to

begin with, then a backslidden novice, and since the birth of my now

5mo old son, I've gotten back on the bandwagon of healthy

cooking/fermenting.

Diane posted a question on my behalf a week or two ago that hasn't yet

gotten a response. I tried to make some sauerkraut using mason jars

(my Harsch crock is on the way...will be here in a couple of weeks). It

has the smell and taste of beer. What would cause that?

Also, about a week later I tried my hand at lacto-fermented cucumbers

using the NT recipe. They turned out way too salty and have a distinct

smell and taste of hard boiled eggs!

Can anyone give me some pointers, please.

Thanks in advance!

Barbara P.