I am canning kraut today and have a few questions for the experts.
Kraut has been fermenting for a little over two weeks in huge pickle jars. Tastes great! I followed the raw pack method. When I packed the jars - I had to add a lot of extra (new) brine. While fermenting, everything was covered with juices, but had to add almost 2 additional quarts of new brine to 8 pints of kraut to get enough headspace. Does that sound right? Seems like I might have diluted something a bit too much?
I have another huge jar that I'm going to let go a few more days. That can stay in the fridge for up to three months with no processing, correct?
Thanks for your help!