water bathed sauerkraut the brine is below the level of the kraut - Ask Extension
what should I do? the kraut was water bathed two days ago, the brine level is as low as half way down the jars, leaving half the kraut not covered w...
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water bathed sauerkraut the brine is below the level of the kraut #922944
Asked December 18, 2025, 12:19 AM EST
what should I do? the kraut was water bathed two days ago, the brine level is as low as half way down the jars, leaving half the kraut not covered with brine. Should I open the jars add more brine using 1.5 tablespoons of pickling salt per quart of water. Then water bath and seal it again?
Clackamas County Oregon
Expert Response
Thank you for your email. This is a great question.
As tempting as it may be to add more liquid to canned products when the liquid level is low, if the sauerkraut was fully fermented (tart) and processed for the correct amount of time for your elevation, it should be safe.
Recipe from the National Center for Home Food Preservation to confirm your processing time.
Adding saltwater brine could pose both quality and safety risks. Adding water changes the kraut's pH, making it less sour and potentially unsafe to can in a boiling-water canner. It will also make your sauerkraut salty and mushy from double-processing.
I hope this helps.
Warmly,
Buffy
Clackamas County
Family and Community Health
As tempting as it may be to add more liquid to canned products when the liquid level is low, if the sauerkraut was fully fermented (tart) and processed for the correct amount of time for your elevation, it should be safe.
Recipe from the National Center for Home Food Preservation to confirm your processing time.
Adding saltwater brine could pose both quality and safety risks. Adding water changes the kraut's pH, making it less sour and potentially unsafe to can in a boiling-water canner. It will also make your sauerkraut salty and mushy from double-processing.
I hope this helps.
Warmly,
Buffy
Clackamas County
Family and Community Health
