Caught my first batch of kraut with mold after 6 months of doing it wrong

So I've been making sauerkraut for about 6 months now, just following some random YouTube videos. Last week I opened a crock that I was so proud of and it had this fuzzy white mold on top. I thought I was doing everything right - salt ratio, weight on top, all that. Turns out I wasn't checking the pH at all. My buddy who's been fermenting for 10 years came over and tested it with strips. Said my brine was way too weak this whole time. I was using like 1.5% salt instead of 2-3%. No wonder stuff kept going off. Anyone else skip the basics and learn the hard way?

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2 Comments

dakota7875mo ago

Did you scoop off the mold or toss the whole batch?

5

adam_thomas5mo ago

Toss it all. Mold means the whole batch is compromised.

2