by alisoncc on Sun Mar 26, 2017 9:24 pm
I make kraut on a regular basis. After chopping up the cabbage I always massage/bruise the cabbage whilst mixing in the salt, and before packing it into the jars. Spend a good twenty minutes working the cabbage, taking whole hands-full at a time and squeezing them together. The fresher the cabbage the more liquid I will get at the bottom of the container, and I always work the cabbage until there is easily visible free-standing liquid at the bottom. Have never had a need to add any extra liquid.
Alison
Rev Mother Bene Gesserit.
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