Add Brine Solution (if needed)

What happens here

After pressing the cabbage and adding the fermentation stones, check if the cabbage is fully submerged in its own liquid. If the liquid level is not 1 to 3 inches above the stones, as recommended by the recipe, you will need to add a brine solution. Prepare this by boiling water with pickling salt, then allowing it to cool completely. The presenter uses 1 teaspoon of salt per quart of water, but then adjusts to a tablespoon for the amount shown. Once cooled, pour the brine into the fermentation pot until the cabbage and stones are adequately submerged.

Goal: Ensure cabbage is fully submerged in liquid