What I did different: I used 5 lbs of only green cabbage for the vegetables and I only used 2 tablespoons of salt. When I started mixing the kraut and squeezing the cabbage I noticed the water started coming out of the cabbage to make the brine. After mixing it for 5 minutes, I noticed a pool of brine at the bottom of my bowl with the mixture. As you can see below in the picture!!
When putting the kraut in the glass jar, brine was dripping off the cabbage. When pressing the cabbage down making it very compact, I noticed that brine started submerging at the top! Again you can see this in the picture.
I am very excited that the second round is going to make a better batch! Now its time to wait for fermentation to take process.
You are absolutely right, Alysha. This is just the way it should look. I am also pretty confident it will work.
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