To tell you the truth I have no clue what the chart said. You see, the candida has taken its toll on my mind but I certainly don't dispute that bacteria die without food. I lazily let my last batch go 6 weeks before putting in refrigerator. I will be more vigilant in keeping within 4 to 5 week time frame. However, I don't think that much if any of the good bacteria is dying off in my ferments. I can't prove scientifically but I know that the kraut would be softer and much more sour if it fermented too long. For example, I bot a natural kraut in the store and it curdled my tongue. Now there's a kraut that probably has been fermented too long with 0 microbes left.
Don't forget that you are using starter cultures that speed up the ferment and the honey probably makes the microbes crazy.
My kraut is simply cabbage and salt with some carrot and cayenne-no water or other additives. I still plan to do a couple jars with reuteri (added) bacteria.