I made a big batch of the purple sauerkraut recipe from the book and left a couple of cm at the top before I shut the lid of the (clean and boiled) ex pickled onion jar I used. I thought I was supposed to open the lid to let out the gasses which I’ve been doing and on a couple of occasions I’ve even poured away some of the liquid because it just keeps growing, this morning I came down to find purple juice all over my kitchen worktop so I poured some more away. I put a bit of cabbage root on top of my sauerkraut as suggested to keep the contents submerged and when I’ve had the lid open to pour off some liquid I’ve been pushing this down to keep the contents submerged. Ive now been reading about the potential for botulism if the contents have contact with the air and I’m wondering if I’ve done this all wrong and need to throw my sauerkraut away??