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| 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 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. Uneven salting. 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. Discard. |
| 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. Discard. |
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Source: Food Safety Advisor Volunteer Handbook Washington State University/University of Idaho, 2002
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