sauerkraut in a jar with a ceramic weight

Why is my sauerkraut dry?

It's ok to add some brine, sometimes you need to.

The Truth About Adding Brine to Sauerkraut

As a fermentation enthusiast who's made countless batches of sauerkraut over the years, I've encountered nearly every problem. One of the most common issues that both beginners and experienced fermenters face is dry sauerkraut, with insufficient liquid to cover the surface of the cabbage. If the surface of the cabbage is exposed to the air, moulds and unhealthy bacteria will thrive, making a very unappealing and unhealthy batch of sauerkraut. If that has happened to you don't be discouraged, there is an easy fix.

You might have heard fermentation purists insist that "real" sauerkraut never needs added brine. While it's true that traditionally, sauerkraut creates its own brine through the salt-induced release of cabbage juice, sometimes your ferment needs a little help, and that's perfectly okay!

To encourage the release of juice

Make sure that the salt is in contact with all the cabbage pieces by giving it a good mix. Massage with your hands or pound with a tamper, this will help let the salt draw the water through the cell walls. If the cabbage hasn't released much juice let it rest for an hour to give the salt time to draw out more of the juice.

Add the salted cabbage to the jar in layers, a few cm at a time. Give it a good squashing down with a tamper or the end of a rolling pin, compressing the cabbage and raising the juices to the top. Keep adding more layers until you are finished, place a piece of cabbage leaf on the top, to stop the little pieces from floating to the top. Put a weight on the top of the cabbage leaf. The weight should be under the brine that came out of the cabbage. Push down on the weight with the tamper to help bring more brine to the surface.

When Traditional Methods Fall Short

Even when following all the "rules" - using fresh cabbage, the right amount of salt, and proper massaging techniques - you might still end up with insufficient liquid.

Not all cabbages are created equal. We are now fortunate to be able to grow or buy many more varieties of cabbages when compared to what was on offer in our grandparents day. Alas, some modern varieties can be drier than heritage cabbages.

Optimal Cabbage Characteristics

Here's what to look for when selecting your cabbage

Dense, heavy heads
Crisp, thick leaves
Squeaks when cut
No brown spots or damage
Preferably organic (more natural bacteria present needed for fermentation )

Seasonal Considerations:

Seasonal variations affect cabbage water content
Late autumn/winter cabbage tends to have higher water content
Spring cabbage can be lighter and less juicy.
Storage time and conditions before purchase can impact moisture levels
Climate and humidity play a role

The Importance of Salt

Adding salt to cabbage creates a brine through a fascinating process:

Salt draws water from cabbage cells through osmosis
This process breaks down cell walls
Released water combines with salt to form a natural brine
This brine creates the perfect environment for beneficial bacteria
If not enough salt is added to the cabbage it won't be able to draw much water out of the cells, then give very little moisture. Check your calculations, and aim for a 2% to 3% salt concentration. There is detailed explanation about how to measure the salt in the post called "Salt in Fermentation".

Why Adding Brine Isn't Cheating

There's no shame in adding brine when needed. Here's why:

It's better to have properly submerged cabbage than to risk spoilage
Many commercial sauerkraut producers occasionally add brine
Historical records show that adding brine was common in many regions
The final product is just as healthy and probiotic

When to Consider Adding Brine

Add a salt brine solution if:

Your cabbage isn't producing enough liquid after thorough massaging
The liquid level drops during fermentation
You're using winter cabbage or cabbage that has been kept in storage
The surface of the cabbage and weight are exposed to the air

Final Thoughts

Making perfect sauerkraut is a journey of discovery. Each batch teaches you something new about the process, and even experienced fermenters occasionally face challenges. Remember: It's better to have successful sauerkraut with a little added brine than failed sauerkraut that dried out or spoiled.

Don't let fermentation perfectionism stand in the way of making delicious, healthy sauerkraut! Focus on using fresh ingredients, maintaining proper salt ratios, and developing good technique. Remember that fermentation is both a science and an art – don't be afraid to experiment once you've mastered the basics.

Over time, you'll develop an intuition for the process that will help you create perfect sauerkraut every time.

Happy fermenting!

Making Brine

Don't be tempted to add unsalted water, it needs to be the same salt concentration as the cabbage. The salt is there to stop the unwanted organisms from growing, plain water doesn't do that.

If you made your cabbage a 2% salt mixture, then make your brine the same. A basic salt brine can be made by adding salt ( preservative free), to water, stirred until the salt is all dissolved, then poured on the top of the cabbage. The brine needs to cover the cabbage and the weight, so that there is no contact with the air.

Check in a few days, sometimes the build up of gasses cause the cabbage to rise, even with a heavy weight on the top, reducing the amount of brine on the surface. I use ceramic weights that cover most of the surface, so I get a clean spoon and push down on the weight, the bubbles of gas are forced out, letting the brine rise to the top. This only happens during the first few days of the active ferment, things settle down after that, but it shows you that fermentation is progressing well.