Did you use the hot pack or the raw pack instructions and how long did you process it?

Raw pack tends to do that. Hot pack works better. But the odds are you did over-pack the jars even though you don't think so. It is very easy to do and a common problem. It needs enough liquid vs. solids to be able to 'slosh' around a bit in the jars for best results. To accomplish that I find I usually need to make up an extra batch of fresh brine.

So assuming you BWB processed it for the 10 mins. called for it is safe to eat and will store okay. That above the liquid may darken some but will still be safe.

Dave

I took the kraut straight from the crock and put it in the hot, sterile jars, then into the BWB for 15 min. (As called for in the book I was using.) I did have extra brine ready and used it to top off all the jars, then I'd bang them, prod them, poke them and squish them to get out any air that could be in there. Then I'd top them off again. Then more de-air-ification, and more brine. In the pint jars I had at least 3/4 of an inch of brine above the uncompressed kraut, then 1/2" head space.
Thanks for the vote on the side of edibility.