I would suspect it would be OK, if the added liquid is a small amount.

Yes, however, if you covered the kraut when fermenting with a brine-filled bag, it could be used now also. This is done to seal out the air when fermenting. It is also made the same strength as the original brine.

I also like to add a little bit of vinegar (to my taste) to the boiled brine before pouring over the packed kraut.

Incidentally, many recipes don't give an alternate processing, but I find that cold packing the kraut - adding hot brine (in hot jars), is preferable to boiling brine, adding kraut - bring to just boil and hot pack.

The finished product is a bit more crispy to my taste. I finally found a site that Ok's it - but many recipes call for bringing kraut to "just-boil" so use your own judgement.

My thoughts.

Bejay

eh hehe, how about a quart of water for 3 1/2 quarts of sauerkraut?

Why in the world would you want to boil the kraut? You 'll kill all the beneficial bacteria.