Hello out there to anyone who has been successfully using the Harsch crock to make sauerkraut. I am wondering if you have ever had a problem with the moat filling up with the brine from inside the crock. I at least think that is what is happening. I check in the a.m. the level in the rim, then later that night it is higher. If I have overfilled the crock with cabbage or brine and the gasses from inside are causing the brine to leak out over the rim, will the sauerkraut still be o.k.? Could this overflow somehow cause the kraut to spoil or something. Could the water from the tap that I put in the rim be somehow going into crock? How would I know if the saurkraut was bad for whatever reason? So far, each of my batches have turned out great (thank you God) so I am not sure how I would know of a failure. I surely don't want to poison my family! :) Any help would be greatly appreciated! Blessings, Joanie
