Had to toss 3 gallons of sauerkraut after a mold outbreak last spring

Everyone says to just scrape off the top layer and keep going, but when I did that with my batch from March the whole thing tasted like a basement within two weeks. Has anyone else found that surface mold means the whole batch is compromised no matter how clean the scrape looks?

2 comments

2 Comments

wesleyc7524d ago

Scraping never gets the bad taste out.

angela_allen5324d ago

@wesleyc75 nailed it, honestly. I used to be all about scraping the top and hoping for the best, but after my own batch turned into a musty mess last summer I changed my mind completely. That basement taste just seeps down into everything no matter how clean it looks on the surface. Now if I see any mold at all on kraut or even on pickles I just toss the whole jar. Not worth ruining a meal for the sake of saving a few bucks on cabbage.