Sauerkraut: Problems 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 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 70-75°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 on salt well and make sure salt is completely dissolved before packing.
• Keep sauerkraut between 70-75°F during fermenting.
• Ferment in a dark location
• Store canned kraut in a cool, dry, dark location. .

Soft kraut

Poor quality

If fermentation has produced a clean acid kraut aroma and taste like kraut it is safe to eat.

• Insufficient salt (1.7% or less concentration of salt solution is too low).
• Uneven distribution of salt.
• Too high temperature during fermentation.
• Air pockets caused by improper packing prior to fermentation.

• Use correct amount of salt (3T salt/5 pounds of cabbage.
• Make sure salt is mixed into cabbage and completely dissolved before packing into fermentation container.
• Pack tightly into fermentation container leaving no air pockets.
• Ferment in a cool place (70-75^oF or less).

Pink kraut

Safe to eat unless slimy

• Yeast growth on surface caused by too much salt, uneven distribution of salt or if kraut is improperly covered or weighted during fermentation.
• Natural pigments in cabbage enhanced when kraut becomes acidic.

• Use correct amount of salt, mix well and keep the fermentation temperature between 70⁰F-75⁰F

• Nothing you can do about pink kraut if it is pigmentation from the cabbage variety or growing condition.

Rotten kraut

Discard poor quality portion.

• Usually on the surface where cabbage has not been covered sufficiently to exclude air during fermentation.

• Cover to exclude air.

• Discard rotted portion. Portion not rotted is safe to consume.

Moldy kraut

Small amounts of mold may be skimmed off, but large amounts will affect flavor and may affect safety, so kraut should be discarded.

• Usually on the surface when fermented in too warm condition.

• Not covered tightly.

• Cover to exclude air and Ferment at temperature less than 75^oF.

• Discard batch if large amounts of mold are visible.