I noticed this the last (and first) time I made kraut in the fermenting crock, but didn't comment on it. This time it has been a little more dramatic.
There's a definite ebb and flow of the water level (in addition to evaporation, which is slow and steady). One morning I noticed the moat was almost dry, so added back up to the bottom of the notch. The liquid level had overflowed a few hours later. I then remembered what Holly mentions on her fermenting crock how-to page. Pressure changes can pull water up. I think it might also be related to changes inside the vessel itself. At any rate, I haven't tried seeing if I can jiggle the lid and liberate the water, but I am now not as disturbed if I see a sudden water level change.
It has been almost three weeks; I'm going to try to let it go another week to 28 days. The house is still cool (65-70).
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