Sauerkraut brine question
The recipe that I have for sauerkraut calls for 2 tablespoons canning salt per 3 lbs cabbage. Then it says to let it wilt a few minutes and then pack it tightly in a crock until the juice comes to the surface. The cabbage has to be completely submerged in the brine I suppose? When I was packing my cabbage I didn't get enough juice from the cabbage to fill in all of the air spaces. Is this because maybe there wasn't enough salt, or because I'm not pressing hard enough? I tamped it down with my hands as hard as I could without bruising it. Am I supposed to add liquid? The recipe doesn't call for any liquid so I thought I'd ask on here first. What do you think I should do?