Semi-urgent sauerkraut question

[Davy Crockett]

I started a batch of sauerkraut 2 days ago with 7-1/2 lbs. of cabbage.
After punching it down I realized that wasn't a lot of sauerkraut.

I was able to get a little more cabbage and was wondering if I could add this to the batch.
(Properly salting and crushing first)

I have tried sauerkraut unsuccessfully in the past and hoping this time it works.
Got a brand new crock for this.

Thank you for your help and advice

[carol b]

If it's only been a few days, I think you would be okay to add and mix up the cabbages. I make mine in 3 or 4 gallon square food grade buckets. I mix the shredded cabbage at a ratio of 1 cup non-iodized salt to 20# of cabbage. I put a gallon baggie of salt water on top of the kraut-the baggie exactly fits the square "icing" bucket. This seals the air out. I put the plastic bucket lid on top of the baggie. The salt insures no danger if the baggie springs a leak. I keep the bucket in my laundry room on the first floor which is about 70-75 degrees for 4-6 weeks. I just keep checking it for taste.

I've never had it turn black on top, but sometimes it looks a bit slimy and I just skim that off. I add citric acid to canning jars (to insure proper acidity) and water bath can it. Never had a failure, and it's so good. Got my instructions from an Amish festival in Pa.

[Davy Crockett]

Thanks, Carol.
I used Canning ad Pickling salt.

I have to attempt real dill pickles a little later and then add to my sauerkraut.
Any suggestions for them?

I did refrigerator dills last year and they were ok but not great

[carol b]

I made two batches that I found at https://fountainavenuekitchen.com/horseradish-pickles/

I dug my own horseradish and made a horseradish sauce with vinegar to use. And actually I did what you are asking about with your kraut. I made a small batch in a crock. After about a week, they were tasting pretty good, so I did another batch and put in a two gallon glass jar. The next morning there was dill vinegar all over the floor from a tiny crack in the jar. I emptied out the cukes and the rest of the vinegar/dill/garlic/horseradish and added it to the ones I had made the week before. They are doing great. These are refrigerator pickles that I won't be canning.