MAKING SAUERKRAUT UNDER A FULL MOON

     My neighbour laughed when I told him that I would have to wait until the moon was full to prepare his tub of sauerkraut. I've been making kraut for years now and realize that the most harrowing part of it is whether or not the cabbage juice will rise. Ocean tides rise to a full moon and cabbage juice should not behave differently.
     The moon was full last night (Jupiter was close by -- a beautiful night sky) -- all should have been well but, the cabbage juice failed to rise enough to cover the shredded cabbage! Easily correctable -- I will add just enough brine to do the job.
     This is the first time this has happened in my years of kraut-making. I would have consulted my mentors -- a couple of now deceased elderly Latvian ladies -- they would have known what the problem was. Cabbage a little too late in the season, not quite enough salt to draw the juice (I do try to keep it minimal)...... there are several possibilities.

      The sauerkraut that I made four weeks ago is quite fabulous and the juice is well over an inch above the cabbage.