I make sauerkraut regularly, this last batch has too much celery seed. I use celery seed instead of caraway. I like the flavor better. I have 2 quarts left. Can I make a new batch of sauerkraut and mix the previous batch into it to take down the overpowering celery seed astringency? I usually have my sauerkraut go about 7 days then put it in quart jars in the back of the fridge and use a quart at a time. I weigh my cabbage in grams and use a 2 percent regular ground pink salt ratio. If I can do this, how would I handle the salt ratio so it is not too salty and is the proper ph for safety? My thinking was to make the new batch to proper salt weight ratio, then add the new celery seed in. When the taste is right add the old batch in. percolate until it is a flavor I like then bottle it all up again. I didn't want to do this if it can not be done safely. Ultimately I figured I could mix the two finished batches together. What say you all?