|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 plate or plastic bag filled with brine.|
|Slimy kraut||Too high temperature during fermentation.
Too low salt content.
|Keep sauerkraut between 70-75°F during fermentation. Use 1 cup salt for 25 pounds sauerkraut.|
|Dark kraut||Iodized salt was used.
Too high curing temperature.
Too warm storage conditions or stored for long period.
Cabbage not trimmed and washed properly.
|Follow directions in PNW 355, Pickling Vegetables, for salting sauerkraut and storage.|
|Soft kraut||Insufficient salt (1.7% or less concentration of salt solution is too low).
Too high temperature during fermentation.
Uneven distribution of salt.
Air pockets caused by improper packing prior to fermentation.
|Use correct amount of salt, mix salt into cabbage well, ferment in a cool place (75°F or less).|
|Pink kraut||Yeast growth on surface caused by too much salt, uneven distribution of salt or if kraut is improperly covered or weighted during fermentation. Yeast thrives on salt concentration over 2.25%.||Follow directions in PNW 355, Pickling Vegetables, for salting and fermenting.|
|Rotten kraut||Usually on the surface where cabbage has not been covered sufficiently to exclude air during fermentation.||Cover to exclude air.
|Moldy kraut||Usually on the surface when fermented in too warm conditions and not covered tightly.||Cover to exclude air. Ferment at temperature less than 75°F.
Source: Food Safety Advisor Volunteer Handbook Washington State University/University of Idaho, 2002