My first attempt at fermenting sauerkraut, back in the spring, came out great. After fermenting for 3 weeks at cool room temperature in my kitchen, it has been kept I the fridge for the last couple of months, where it has continues to slowly deepen in flavor/sourness.
Here's my question: The jar of kraut now has no appreciable liquid/brine/juice in it. The kraut smells and tastes fine (delicious even). There is no mold or other indication of spoilage of any kind. So, do I leave is as is? Or should I make up some 3% brine and pour it over the kraut to cover?
I tried searching the Google machine but couldn't find any reference to needing to maintain the brine level once you refrigerate it. We aren't consuming it often or much, but I don't want it to spoil. I still have about 2/3 of a quart or more.
All suggestions welcome. Thanks in advance.
Last edited by Dewesq55; July 8, 2021, 04:05 PM.
Reason: Forgot the pic!
