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| I started a batch of sauerkraut using a mason jar method a few weeks ago, and it started growing a thin layer of white-ish mold on the cabbage on the top near the lid. I removed the mold several times, but it kept coming back. The kraut is done now, but I'm afraid I'll get sick if I eat it. Do I need to throw it out and start over? I'm so disappointed. I've used this method before and mold has never been an issue. |
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- Posted by readinglady z8 OR (My Page) on Tue, Oct 29, 13 at 5:18
| If it's a thin surface layer (scum) on the top then it's likely yeast not mold and can be skimmed off. If it's mold it's probably more fuzzy and like lily pads floating in the brine. In either case, if it's on the surface only and the kraut hasn't turned pink or gray or become slimy, mushy, and/or bad-smelling, then in all likelihood the kraut is still fine. Your call. It's critical to make sure you maintain adequate brine strength (enough salt) and keep out the oxygen these organisms feed on. Skim frequently if you see scum and if you have a recurring problem with mold it does no harm to add a bit of vinegar to increase acidity until the lactic acid is sufficient on its own. Stirring occasionally is also a good idea as it submerges any stray yeast into the brine and deprives the spores of oxygen. Carol |
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| Thanks Carol! It's not a fuzzy growth, so when you mentioned yeast I realized that's what it is. It even had a yeasty smell. I added a little vinegar to the jars and stirred them. I think they will be fine. |
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| I got my recipe from internet. It called for just adding salt to it until it has enough water(leached from cabbage) to cover the cabbage ....NO BRINE or water added. It It is fine. I refrigerated after about 10 days, didn't seed any yeast or mold on it. |
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- Posted by readinglady z8 OR (My Page) on Wed, Oct 30, 13 at 1:27
| The brine forms naturally from the cabbage juices and salt (2.25-2.5% salt by weight). Carol |
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