How about asking another kraut question the same recent thread? Its a lot easier to look for answers as opposed to filling up the forum with single individual questions that may even be covered elsewhere. As you can see by the link I provided below, that there a LOT of threads for this topic. Not trying to make enemies, but when questions are posed and no one seems to bother with doing a search before posting a new thread about a very poipular item, it can get a bit aggrievating.

Here is a link that might be useful: Kraut threads

It sounds as if you are having a consistent timing question. How often are you checking the kraut? Daily after the 3rd week. Otherwise you'll have to find a cooler location to slow the fermentation down.

"Squeezed down" heavily will slow the amount of fermentation simple because there isn't liquid surrounding the shreds - more crisp would result. It shouldn't affect the canning but will affect the quality.

Tying your follow-up questions to the previous discussions is very helpful. Save us having to search them out to review. ;)

Dave

Sure, I know. And you didn't ask me if I had already tried, which I did. If you can direct me to part of the forum that specifies on the best way to search for a topic, I'd appreciate it. I typed in "sauerkraut texture" and didn't get much in the way of results. There were a few threads, one about someone starting up and wondering if store bought cabbage was okay to use and another asking about mold, but that was about it (another about what to do with cabbage which seemed pretty far off from my question).

If the moderators here feel it necessary to delete my thread, go for it. You won't hurt my feelings. I've been doing forums for 6 years now and I see this quite a bit. Maybe the best question is, why not just merge my thread with someone elses, clearing up space? And is this forum going to suddenly implode if a question is asked multiple times?

Will this website eventually stop allowing people to post, at least when they feel like every question imaginable has been asked? I'm sure nearly any question that needs to be asked has already been touched on, but what do I know?

I don't mean to be rude but searching for things isn't always a piece of cake. I'll do my best in the future, like today, and hope I don't disrupt the service with an already asked question.

Your search term is far too specific. ;) Just search sauerkraut as Ken did to post the link above or even just 'kraut' for best results and always use the forum search box at the bottom of the page rather than the GW wide one at the top of the page.

But I was just referring to your previous kraut posts - "Yes, I know I ask a lot of them." I took that to mean you had previous discussions about kraut problems, correct? If you ever need to find your previous posts just search your user name.

I found these previous ones of yours but they don't seem to be directly related.

http://forums.gardenweb.com/forums/load/harvest/msg1010421019184.html

http://forums.gardenweb.com/forums/load/harvest/msg0916155431941.html

http://forums.gardenweb.com/forums/load/harvest/msg1010101321697.html

Meanwhile, the especially good discussion on how to make sauerkraut that I liked below should answer your questions but please note especially the instructions on making it in jars from John - the kraut king. ;)

Much easier and almost failure proof. Hope it helps. So as to the current thread - why do you think this current batch should have a canning problem?

Dave

Here is a link that might be useful: Sauerkraut how-to's

I think I might have pressed the kraut down too much...I don't really know. I just don't know how well fermented something has to be for it to be okay.

Also something I noticed (I went ahead and did half of my bucket), I filled each jar within a half inch from the top with liquids and kraut but, after processing (I did a raw process for 30 minutes) noticed there was about half the juice in each one. Is this a concern?

Yeah raw pack will absorb much more of the liquid in the jar during processing. Doesn't happen with hot pack. It is safe assuming the jars sealed but the exposed kraut will discolor. You can avoid this by filling the jars with a little less kraut and more liquid or using hot pack.

Dave