Note: if you do not end up with enough liquid to cover your ingredients, you need to add some brine, which is water mixed with salt. Use filtered, non-chlorinated water. Mix 1 teaspoon salt per cup of warm, heated water (or 2 teaspoons per pint) and let the salt dissolve and the mixture cool off. Then use that to top off the kraut mixture. This is a much higher salt ratio than what I use when mixing the vegetables so use it only if necessary. Often, waiting and squeezing will yield more liquid than you think possible.