Hi Andy,   We have made kraut several times over the years, family recipe...all we did was to shred the cabbage, layer with salt, add more shredded cabbage more salt repeating the process over and over, placed a board or plate over kraut and periodically checked on it. It never seemed to be too salty or not. Did you use canning salt? Then after six weeks we took it out of the crock or barrel placed in freezer bags and froze it. It was and is quite good...We never added any additional brine as the cabbage/salt mixture made its own. I don't know how to make adjustments to yours other than to take out the additional brine. Good Luck! Will anxiously await to hear how it went. Hope all works out. Cheri Gentsy-Penkrot  --- On Tue, 11/11/08, ANDREW CHARLENE DANIELS <[email protected]> wrote: From: ANDREW CHARLENE DANIELS <[email protected]> Subject: [HUNGARY] Sauerkraut ??s To: "HUNGARY" <[email protected]> Date: Tuesday, November 11, 2008, 6:59 PM Hi to all: I'm making my first attempt at home made sauerkraut. Following the recipes I received from this e-mail list, I bought a 5 gallon crock being very careful to keep everything spick & span, wash everything in boiling water that has come in contact with the kraut during the past 4 weeks !! My question is I added about a pint of brine after 2 weeks of fermenting to keep the kraut covered with brine does this in any way effect the out come. Being the first time I only made three 5 pound layers of cabbage. The color is good, the bubbles have stopped, the order is pleasant, but the taste is quite salty ,I don't remember this from when my Mother made kraut. Dose not filling the crock with more cabbage have any effect? Also I never did get any succumb when I cleaned & changed the towel & pour boiling water over the plate to keep everything clean. Any advise will be welcome. Thanks Andy Daniels (Zaleczky) ------------------------------- To unsubscribe from the list, please send an email to [email protected] with the word 'unsubscribe' without the quotes in the subject and the body of the message