Join Date: Jul 2004
Location: Beautiful British Columbia
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I made a batch of sauerkraut and used the baggie method to keep the seal on the top of the crock. It had said to put a clean cloth on the top and then a layer of plastic wrap. The method I used then said to leave it entirely for a month without peeking . Of course when I opened it there was a layer of white and a little bit of light grey black mold on the cloth and on the tops of the baggies. When I took the baggies out, there was no mold on the kraut.... only on the inside of the crock about 3 inches above the kraut. The kraut is an awesome colour and crisp and really tart and yummy.... How do I know that it is safe to eat?