Leigh Tate wrote:Did you make and add a brine to your jar when you first started the sauerkraut, or did you just add the salt and pound the shredded cabbage to bring out its natural juices? I've read instructions for that method, but haven't had success with it.
I've had both success and failure with adding salt and pounding the cabbage to release it's juices. In my experience it seems that if the cabbage is local and fresh then this method works very well. But if the cabbage is store bought or not fresh then this method does not create a sufficient brine. Either way I like to start with this method, and then add salt water if necessary.
I've been warned from several different sources that the texture of the sauerkraut will be slightly soggy, or at least not as crisp, if you use a salt water brine versus the natural juices. I do agree that the texture is usually better if using the natural juices, but I have had no issues with the sauerkraut being soggy or not crispy when using a salt water brine.