HELP! I made my sauerkraut last fall, left it in the crock all winter in the root cellar and it turned out perfect, best batch ever! I use all food quality plastics and sanitize everything. In the past I have bagged and frozen it im meal size batches but this year I tried canning it. Researched it and it all went well, but the jars seem to be low on liquid now? bubbles came out of the jars as they processed and I could smell the Kraut while the jars processed. All sealed but I can see air pockets through out the cabbage in the jars? My question is will it be ok? Any jarred kraut I've bought was always full of brine. The jars apeared ful of brine before processing and kraut was packed in tight but now there are air pockets through out? Thanks for any and all advice, Dave