Barbara asked a great question about her homemade sauerkraut. 🙌 She said, "I started sauerkraut last week. By day five, it was delicious, so I put that in the fridge. The brine has almost disappeared since. There is no sign that it leaked. Is this normal?" Yes, this is normal! 🙂 When sauerkraut is out on the counter, the beneficial organisms are warm and eating and producing. It makes everything more fluid and bubbly. In the fridge, they go dormant. So, yes, it is totally normal for the brine to go down when you move it to the fridge. What I would suggest is to take a quarter teaspoon of salt in a cup or two of water, dissolve it, and then pour it in your jar so that you can submerge all the sauerkraut below brine. That way, it will be protected from drying out or oxidation, and you'll be good to go. Would you like to learn more about fermenting? I share more in my free Eat God's Way 2-book set. To get the FREE Eat God's Way books, go here: https://traditionalcookingschool.com/obih P.S. What is Eat God's Way? It's our simple and methodical process to help you and your family get healthier and happier... save money and time... without giving up your favorite foods... And our Eat God's Way book shares more about these Bible Times cooking methods that make your dishes more nutritious and digestible, and the companion cookbook gives you a select set of recipes so you can try out the easy methods to see what you think! BTW Eat God's Way is not a fad diet or a set of rules. We eat this way to say "Thank you, Lord." To give Him glory and honor His creation by embracing the foods He designed for our nourishment. 🙏🏻 I look forward to hearing from you and seeing the results of your sauerkraut, so be sure to share. God bless you! Enjoy! 🥰