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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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