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)