Soggy Sauerkraut

[Guest guest]

My latest batch of kraut has turned soggy, and has a

very, very sharp taste, although its been fermenting

for just under a week.

My boyfriend shredded the cabbage for me very finely,

so perhaps it's too fine? Also, there was no liquid

coming to the top when I packed it into the bottom of

the jar, so I added a couple more tbsp whey just to

make sure the top didn't start going moldy. Perhaps

this was too much whey and that's why it's so sour.

Any other ideas anyone?

Jo

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