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.