Home-made sauerkraut

[Aparecium]

I've just turned a cabbage into sauerkraut (well, it will be, in a couple of weeks, I hope), and am wondering whether I crushed the cabbage too much. I don't make it very often, and I don't remember having so much juice before. Is this the right proportion of juice at the beginning?

It looks fine to me. Did you add water? You can always drink the dice if there is too much of it.

If you didn't add water it just means the cabbage was nice and fresh