If you followed the Kimchee thread, you know I got a new fermentation pot with a water seal. I currently have a small batch of kraut working, one large grocery store cabbage just to test it out and try to get a feel for it. My scales are broken so I used Bejay's method to measure salt, I quart of packed cabbage and 1 T salt. I added water to the quart jar (I suspected I wouldn't have enough juice to cover) and added it to the pot as I went along. The liquid was about 3 inches above the stones when all was said and done. I added the lid and put water in the seal.
All went well for the first day until late that night the water just disappeared. I added more and all went as expected the next 3 days. Every once in a while you could hear it venting gas and I notice late last night that the water was a little low so I added more to the seal. Today while I was at work, the water in the seal completely disappeared. I added more. I'm just curious if this is normal or not. I have not opened the lid (even though I'm dying to peek) because the pot instructions said not to open for 2 weeks. When the pot would vent the smell was good. Cabbage, of course, but not foul in any way. Any thoughts? I would like to work out the kinks before using my own spring produce. Lori