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I didn't have a lot of liquid when I salted my cabbage, so I added some water to the jar. (maybe 1/2-1 cup worth.) Will that make a difference in taste, safety, or consistency of the sauerkraut?
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It won't make a difference in taste or consistency, but for safety, I'd add in another 1 tsp of non-iodized salt (The rule is 2 tbsp of salt to 2 cups water). Add an extra pinch on top of that if you didn't use de-chlorinated water.
The brine should correct itself!
The sauerkraut turned out fine. It has a very mild taste, even though I waited several weeks. I guess I should washed things less, since it didn't seem to ferment much...
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