fermenting noob, I need some tips
 

I got a good book on Fermenting that was very helpful to get me started, however it seems to be lacking a bit in the follow through. I made some sauerkraut that's been fermenting for about two weeks. When I checked on it today there was no more liquid, it wasn't dried out but there was no water on top and when I pressed down on the kraut no liquid came up. Is that supposed to happen, or do I need to add more brine? I looked around and got some conflicting answers on how much brine there should be and what to do to manage it. Does this mean I need more salt next time? I made two jars at the same time and the jar that had more salt produced more brine at the beginning and seems to be wetter now. Its DELICIOUS and I can't wait to eat it, but it doesn't look like there will be any brine left to use to start something else.

Re: fermenting noob, I need some tips
 

Yes, there should be brine. It won't ferment outside of the brine. I'm guessing you didn't pound it enough. I haven't made sauerkraut in a few years but I remember doing some pounding and then pressing while salting. The right amount of salt is important. Too much and you have salt-cured cabbage (tasty, but not a ferment). Too little and you could get mold (unless you have an anaerobic vessel).