Sauerkraut

[amelanchier]

Are there any sauerkraut experts here? I've made it twice. The second time came out better than the first, but this time the brine soaked back into the cabbage after I put it into the fridge, and I'm wondering what to do now.

[Martha]

It should be fine in the fridge. If you are concerned, you can always add more briney water.

[amelanchier]

Thanks, Martha. It tastes a little more salty than I would like. I don't know if that's due to the reabsorption or not. It might not even be more salty than it ought to be, just the way I taste it. It's still good so far, especially with something like potatoes.

[Martha]

Try pressing the cabbage down really hard. That is usually enough to keep it submerged. I've had some in the fridge with little to no liquid and it was fine. Probably due to the salt..

[amelanchier]

So far you've been right! It's been in there three or four weeks and it's been fine. Even starting to taste a touch less salty, perhaps because of the additional fermentation.