Topping up liquid

Kimchi, pickles, sauerkraut, and more!

Moderator: Christopher Weeks

Topping up liquid

Postby spwt on Tue Apr 07, 2020 3:28 am

Hi,
I always have trouble getting enough brine to adequately cover the kraut after grating and pounding etc. Perhaps I should leave it for a while longer after rubbing in the salt?

I have topped it up with bottled still water in the past.
Is it ok to use this water to cover kraut that's been in the fridge and has re absorbed all the liquid, to stop the top going crusty?

Also, I've been reading about pot liquor/likker (which I've always called vegetable stock). Can this be used to top up? And if so, how fresh does it need to be?

Sorry about the flurry of questions.

Hope you're all doing well.
spwt
 
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Re: Topping up liquid

Postby Christopher Weeks on Tue Apr 07, 2020 9:06 am

If I notice the top of refrigerated kraut going dry, I'll drizzle in a little tap-water on top and let that help keep it hydrated. I think if I did it more than once, I'd add a little salt, just to be sure that the top is saline enough.
Christopher Weeks
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