From the information given, the answer is yes, no problem...

On Fri, 10 Sep 2004 10:47:55 -0700, "Dawn" >
wrote:

>I've learned a great deal from all of you--thank you. My problem: I am
>making sauerkraut from the first time. The liquid level was not completely
>covering all the cabbage and the section out of the liquid has a
>tannish/brown color to it. If I remove the discolored cabbage and add some
>salted water to cover the rest, can I salvage the batch without poisoning
>myself?
>