by Mrlee on Thu Jan 02, 2020 10:54 am
I just finished a two week batch of sauerkraut which tastes fine. However, I overstuffed my two liter fermentation crock and the liquid oozed out which has happened previously, but only a little. This time when I broke the airlock to pack the sauerkraut into containers, all the liquid had ooozed out leaving the kraut with no liquid at all. In spite of the good taste, is it still safe to eat without a brine? I added a little spring water to the containers before refrigeration. I could have added back the liquid which oozed out but thought it might not be safe after being exposed to air for a while.