I've made a few batches now, and this time, the brine level
dropped a little bit. And I was wondering if this is a result
of not mashing the cabbage enough. Is this another reason
why the cabbage needs to be pounded? So that the cabbage
becomes a releaser of fluids, not an absorbent ?
Second, I tried to use less salt this time and the sauerkraut
seems weaker, in its effect gastro-wise, and even milder
in sourness and flavor. I tried to use 2% brine and minimal
sprinkling while mashing.
Does more salty encourage more microbiota?
Lastly, how can I get it to be more sour?
Thanks.
(BTW, I use the fido jar method)