Water seepage into kraut crock? What happened?
Hi, everyone. I'm a first-time kraut maker that after two weeks found a whole lot more liquid in my 7.5l Gartopf crock than I started with. I tasted the brine after skimming the surface (a bit of what looked like light foam bubbles) and it doesn't taste very concentrated. I removed about 3-4 inches of the diluted brine, and it tastes more concentrated, but still not what I'd expect. I stopped right there.
Gotta say that during the two weeks, I had a LOT of water level fluctuation in the outside trough and had to add a bunch of water on more than one occasion. I wondered where it all went--didn't think it could have just been evaporation. Haven't heard/read issues with the crocks pulling water in.
Any thoughts? Is the kraut safe to eat (if it even tastes like kraut instead of soggy cabbage) considering that the fermenting process and balance has likely been altered by what appears to be the additional water?
Many thanks in advance for any input.