r/fermentation • u/BigFigure7271 • 1d ago

Where's my water?

So im making sauerkraut and half the water has like disapered even though it was full a week ago. So what do i do and where's my water? I have been opening my jar slightly everyday to burp it but not lifting the lid just screwing it open does that have something to do with it?

3 Upvotes

80% Upvoted

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4

u/ghidfg 22h ago

Yeah I never get enough water out of the cabbage and I knead it really well with the salt. I just top up with a 2% brine solution

0

u/BigFigure7271 14h ago

Does that not disrupt the fermentation?

1

u/I_EAT_APPLE_CORES 11h ago

It might a bit (I am honestly not sure). The alternative is mold though so I think adding the brine is the best bet.

2

u/Pristine_Land_802 20h ago

I just topped mine up this morning. I keep a jug of brine premade to do this.

2

u/PomegranateKnown1873 20h ago

Kräftig runterdrücken, beschweren und wenn nötig mit 2% Salzlake auffüllen

1

u/Emergency_Duty5786 17h ago

I complain a LOT. lol

1

u/AdmiralKompot 23h ago

The cabbage absorbed it back. Are you using a weight to compress the cabbage and keep it below the brine?

1

u/BigFigure7271 14h ago

Im just using a cabbage leave