This is my third Sauerkraut Making post. I am not sure in what order you are reading these. If you are new to making kraut and fermenting, I think it is good that you start out with a good picture of mold. The picture on the left is of mold on the top of the liquid in my batch of shiso garlic sauerkraut. In most cases mold is not a friend of healthy, safe to eat food, but with kraut it is fine. I simply skimmed off the mold, cleaned off the plate and set the kraut back to ferment. By no means does surface mold mean your kraut has gone bad.
More mold Pics
Skimmed off mold
Tasty Kraut that is safe to eat: Needs some more time to ferment
Of course not every batch of kraut has mold. This is a picture of my first batch this year. It is a spicy dulse seaweed variation and only fermented 30-35 days. I could let is go longer, but I wanted to use the ceramic crock for a new batch. I started with 5LBs of cabbage which I usually figure will make 1 gallon, 4 quarts of kraut. I ended up with only 2 quarts and one quart of kraut liquid. This was probably because I used a super fresh cabbage that had a lot of moisture.
When making kraut, make sure to save the extra liquid. It can be used to flavor soups, stews, to brine meat or to add to batches of kraut as a starter.
Two Jars of Kraut and One jar Kraut Juice
Labeling the Jars: I feel this is an important step to keep my batches organized
New Batch: Standard Plain Sauerkraut
5lbs of Green Cabbage and 3 tablespoons of salt
Don’t forget to chop and include the cores
My two gallon ceramic crock with 5lbs of chopped cabbage
Kraut after being smashed up a little: Fills around half way
Weighing down my kraut with my one gallon ceramic crock on top