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Sauerkraut

post #1 of 11
Thread Starter 

Quick question about sauerkraut and mold: If you notice mold starting to form on the surface is it ok to skim it off and just keep the fermentation going?

 

I worked at a place that experimented with sauerkraut and it went moldy. They declared it a failure and tossed it. When I told this this to an acquaintance who is a sauerkraut enthusiast I thought he was going to punch me in the nose for allowing such an atrocious thing to be done, proclaiming: "All they had to do is skim it off!!"

 

I don't know if he was referring to a particular type of mold in terms of color.(there can be blue, white, etc?).

post #2 of 11

Toss it man.  That means someone opened it and didn't seal it back.

post #3 of 11
Thread Starter 

K. Thanks.

post #4 of 11

If they were making their own mold during the fermentation happens. Skim it and keep going.

post #5 of 11
Thread Starter 

Ok. Yeh I was talking about making my own. So making in-house mold is ok.

post #6 of 11

WAIT WAIT WAIT!!!

 

Let's see.....cabbage and salt.......allow to sit for a few weeks.

Every day remove the weight, the cheesecloth, wash and rinse the cheesecloth, replace..

MOLD?????

Whats up with that?

Just wash and rinse the cheesecloth and replace.

post #7 of 11

The problem here is other things in air that settle on batch. Some of the airborn particles contain spores or different kinds of molds which could be harmful. You notice all manufacturers use a controlled enviorment for most everything. and everyone wears face mask

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #8 of 11

from robert1944 i was involved in making sauerkraut from age 10 a local lady of german desent would make sauerkraut annually and i was sent to help her - my job after washing hands often through out day(mold-bacteria) was to shread cabbage on wooden shredder  with meal blade placed over scaulded crock  and cabbage shredded until crock was 3/4 full then salt was added it made its own brine many times a small bit of previous years saurkraut was added to new batch for a starter after brine was formed a scaulded flat rock placed on upside down large platter or plate to hold cabbage under brine surface (if you lack brine volume boiled cooled water may be added)  after covering crock with bolied and rung out cheese cloth 3 thickness and adding cover (we used small piece of plywood washed and scaulded) check crock in3 weeks for progress in about a month you should have sauerkraut it gets better with age MOLD-CAN BE SKIMMED FROM BRINE SURFACE NO PROBLUM if you encounter re occuring mold skim brine, carefully remove sauerkraut boil brine re scauld crock pour back boiled brine resubmurge cabbage and continue as before to avoid allthis extra work-scauld scauld scauld or buy food safe plastic tubs tall narrow ones work best(like waste paper basket shape wash well follow previous instructions and you will have a lot less mold just remember cardinel rule wash wash everthing including yourself wear clean clothesto avoid moold spores from out doors follow precautions and you will be sucessful and beleave me there is no compareson between commercial sauerkraut and the pungent  tongue tickeling wine like taste of fresh home brewed saurkraut enjoy  enjoy enjoy-----bob

post #9 of 11

from robert1944 again sorry i forgot to tell you what i was taught about mold colors you can safely skim any color mold green gray white exceptBLACK OR RED IF YOU ENCOUNTER BLACK--OR RED  DESPOSE OF THAT BATCH OF KRAUT and dont wear same clothes around your other batches of fermenting kraut until you wash them seperating batches was one way we used to avoid cross contamination (remember if someone opens a door that simple breeze can spread mold spores through out room you can by placing a loose plastic bag over container just let it drape toward floor this will protect your batch from any airbornspores try it out ots fun and the reward is well worth the effort----bob

post #10 of 11
Thread Starter 

Excellent. Thanks for the info all.

post #11 of 11

ChefBoyarG;

If you get mold white-gray mold/scum skim it off and don't worry about it. The only time I usually see any darker mold is if I failed to get enough brine over the kraut. If that happens take out any kraut that was poking through the surface and toss it. The rest is fine.

I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
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I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
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