Making sauerkraut with extra juice?
Much to my family's chagrin I love sauerkraut. Raw, cooked, simmered in Polish soups, in salads, any way I can get it. And what I really like the most is drinking the raw sauerkraut juice.
A few years ago I started making my own kraut from scratch but it always has only enough juice to finish packing the jars. I have just finished packing a 5 gallon crock with 4 gallons of fresh cabbage. I would like to add some extra brine to increase the juice in the finished product. Looking around the net I see recipes for adding extra juice anywhere from 1 tsp./quart of water to 3 tablespoons/quart.
Does anyone have experience making fresh kraut and an idea as to the correct salt/water ratios?