I posted this in the new member section and am reposting it here to get more views and answers. Thanks.
I was given a pint of homemade sauerkraut last year and decided then that I would have to start making my own. It was incredible. I started my first batch of sauerkraut last week on 6/20. My first batch I put into half gallon jars and used easy fermenter lids, with weights below. I started one jar last Tuesday and two more Thursday night.
I have read quite a bit online, but I've found some confliciting information. (imagine that ) In my first jar I used 3T of pickling salt per 5 lbs of cabbage. Again, I got that "recipe" off the Internet.
All has seemed to be going okay with my jar fermenting, except I packed the jars too full and brine is being pushed out of the jars. I have a plastic bowl under each jar. Should I save the brine that I collect in the bowls? Is it safe to drink that after it sits in the bowl all day? I have a sneaking suspicion that at some point in time, I'm going to wish that I had the "excess" brine back in the jar.
I couldn't wait any longer, so I opened the first jar and tasted a sample of the kraut. It was REALLY tangy (like straight lemon juice) and pretty salty. Very crunchy. It obviously isn't finished sauerkraut yet and I'm wondering if the overly tart "sharp" tangy taste will mellow any and also if the saltiness is going to get more or less?
I have lots of questions, but I'll wait until I get approved to post before asking more. This is getting pretty lengthy for an introductory post.
I'm also a beekeeper, hence the Bee after my first name.