Yes, if it isn't covered with brine just add some more. I use 1 and 1/2 T canning salt to 1 quart of water.

Dave

Thanks Dave!

I LOVE how my last batch turned out and I only have a small window of time (I'm in Florida) to ferment sauerkraut down here.

It gets too bloody hot over the summer, so I'm making as much as I can get my hot little hands on right now. It's really good stuff!

Heaven on a hot dog!

I agree, Kathy, just "top it up" with a bit more brine and enjoy that kraut. Now I want some, I may have to go home and make sauerkraut dogs for supper tonight...

Annie

Tacking additional questions on here...

This is my first year making kraut in food-safe plastic pails (from the local bakery - thanks for the idea!) I had always previously used an old 5 gallon crock and stoneware plate with jar weights, anyway...

When you say "a Ziplock bag filled with brine as a weight" What size bag do you use? or do you use multiple bags to cover the entire surface of the kraut?

For my red cabbage I used a plate and one big Reynolds "turkey" bag of brine. I had visions of that bag just filling the top of the pail and sealing it, no "gaps" as with the multiple bags. But it leaked/popped! It was fine when I put it in, but one day when I checked it, there it was just floating in a mess of brine. I fished it out of course, and added some jar weights, but I was just wondering if anyone else had a similar story?

I also ended up relocating the kraut to a warmer spot after it got cooler. Plastic pails make that much easier! And what's wrong with a living room that smells of sauerkraut? I think it's time to get it into jars.

But I wanted to ask, when do you prefer to make kraut? Any time you get enough cabbage or do you prefer early or late cabbages? I've heard that late cabbages are sweeter or something and will produce a better kraut, so I bypassed a chance to get a bunch of summer cabbage and waited to make kraut until later in the fall, however, a cool fall and cold weather this year really has slowed the fermentation down. Does early/late cabbage matter? Any advice/experiences?

When you say "a Ziplock bag filled with brine as a weight" What size bag do you use?

Depends on the size of the container's top opening. My class jars are easily sealed up completely with a quart bag of brine. But a larger opening may require a couple of gallon size brine bags. The key is to plug up the entire opening with the brine bag so some stuffing of the bag down into the jar helps and also acts as a weight.

But it leaked/popped! Yup they will. I use the heavy duty freezer type ziplock bags.

when do you prefer to make kraut?

Anytime. But yes the flavor is different with late cabbage. But it is ALL good. ;) We sometimes add caraway seeds to our early cabbage kraut. You can also add some sugar if you wish.

Dave

In the last two batches I've made, I've included Juniper Berries in the brine. I can't really make out much of a "juniper" flavor, but Dave is right....it's all good!

I also use a quart freezer bag filled with brine as a weight. I only make enough to ferment in my 2, 1 gallon-sized jars.

"We sometimes add caraway seeds to our early cabbage kraut. You can also add some sugar if you wish. "

Do you add the caraway while it is fermenting or after it is done?

Thanks