Cabbage in a jar after fermentation sometimes behaves in a “strange” way: it actively releases juice, which spills over the edge.
It may seem that such juice is unnecessary and should be drained. But is it really so?
What to do with cabbage brine
The cabbage gets rid of excess juice, and all the necessary juice remains in the jar. Therefore, there is no need to drain the brine from the sauerkraut.
The cabbage will ferment well, will be juicy and tasty if it remains in the brine. It is in the brine that the vegetable retains all its valuable and taste qualities.
Lack of brine will result in the appearance of plaque and a bitter taste of cabbage. If the cabbage does not release juice during fermentation, it will quickly spoil and dry out.
If the cabbage is fermented correctly, the brine may spill over the edge - this is normal. If you remove it, then only the foam that may appear at the beginning of fermentation.
