Smoky Chipotle Sauerkraut — 2 Comments

  1. I am trying this tonight but i was noticing there isnt much brine/juice.. should i add water/salt to cover or no?

    • It can sometimes take up to 6 hours or so for enough brine to be released, but you also have to compress the sauerkraut well. I sometimes just press really hard with my fist, but it’s also helpful to have what is commonly called a “pounder” which you can use to compress the sauerkraut. The more compression, the more the liquid will rise up.

      That being said, if there truly isn’t enough liquid being released you can add a little water to it although you’ll need to stir it all up good again to make sure the salt you’ve already added gets distributed well throughout.

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