This last lot of sauerkraut I am making has produced so much liquid that it has come right up the sides and is spilling out top and all over the floor. I'm not sure if its because we have filled this one to just below the neck of the crock- a good 2 inches below the top of the crock. With the earlier ones we made we only had enough cabbage to fill it 3/4's full. The type of crock I'm using has the lip to put water in around the top so that the contents are effectively sealed from air,(when the lid is put on it sits in this water). My worry is that with the liquid right up to the top at the same level as the water seal, that bacteria could just travel from the outside through the liquid into the crock.