As a newbie I feel I may have used too much salt in my fermentation. I am using a Kilner fermentation jar with red cabbage mooli and carrots. I initially put in 3 tablespoons of sea salt and the added maybe 2 more. The jar is nearly filled to the top . The veg are weighed down and submerged and the airlock is on. There are a few tiny bubbles on the surface of the brine but it looks a bit cloudy. Can anyone tell me how long it will take for the ferment to start? Thanks Jo.