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Sauerkraut: Problems and solutions

Este contenido ha sido traducido automáticamente. El servicio de Extensión de Oregon State University (OSU) no garantiza la exactitud del texto traducido. Consulte la versión original en inglés para confirmar la información.

Nellie Oehler
SP 50-745 | Revised January 2025

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Common sauerkraut issues and solutions
Problem Cause Prevention
White scum on top
  • Weight on top of cabbage and liquid not sufficient to exclude air during fermentation.
  • Does not occur often; skim off.
  • Follow directions for covering with a plate or plastic bag filled with brine for large batches OR use a silicone pickle pipe, glass weighted disk, or stainless-steel spring with venting lid for small batches.
Slimy kraut (indicates spoilage; discard kraut)
  • Too high temperature during fermentation.
  • Too low salt content.
  • Keep sauerkraut between 70°F and 75°F during fermentation.
  • Use 3T canning salt for 5 pounds of cabbage.
Dark kraut
  • Canning/pickling salt was not used.
  • Cabbage was not trimmed and washed properly.
  • Uneven salting.
  • Too high temperature during fermentation.
  • Too warm storage conditions or stored for long period.
  • Stored in a light location.
  • Use canning or pickling salt.
  • Discard outer leaves and rinse in cool water before shredding.
  • Mix cabbage with salt well and make sure salt is completely dissolved before packing.
  • Keep sauerkraut between 70°F and 75°F during fermenting.
  • Ferment in a dark location.
  • Store canned kraut in a cool, dry, dark location.
Soft kraut (poor quality but safe if it has a clean, acid aroma and taste)
  • Insufficient salt (less than 1.7% concentration).
  • Uneven distribution of salt.
  • Too high temperature during fermentation.
  • Air pockets caused by improper packing.
  • Use the correct amount of salt (3T salt/5 pounds of cabbage).
  • Mix salt well into cabbage before packing.
  • Pack tightly to eliminate air pockets.
  • Ferment in a cool place (70-75°F or lower).
Pink kraut (safe unless slimy)
  • Yeast growth due to excess or uneven salt distribution or improper coverage.
  • Natural pigments in cabbage enhanced by acidity.
  • Use the correct amount of salt, mix well, and keep fermentation temperature between 70°F and 75°F.
  • If caused by cabbage pigmentation, no action needed.
Rotten kraut (discard affected portions)
  • Occurs on the surface if cabbage is not covered sufficiently to exclude air.
  • Cover to exclude air.
  • Discard rotten portions; unaffected portions are safe to consume.
Moldy kraut (small mold patches may be skimmed off, but large amounts require discarding)
  • Usually occurs on the surface in warm fermentation conditions.
  • Not covered tightly.
  • Ferment at temperatures below 75°F and ensure proper coverage.
  • Discard the batch if large amounts of mold are visible.

Source: Adapted from Food Safety Advisor Volunteer Handbook, Washington State University/University of Idaho, 2019

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