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I have too little of my own juice to cover my herb completely.Updated 5 months ago

In the lactic acid fermentation of sauerkraut, the vegetables are kneaded with salt or mashed with a pestle until the cell juice comes out. If the vegetables are then layered into the vessel, the entire ferment should be completely covered by it. Sometimes, depending on the dryness of the ingredients and how finely they are cut, it can be difficult to knead out enough juice. This is no reason to despair: you can simply mix a brine with 2% salt and pour it on your vegetables to cover them completely.

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