Question about my kraut brine levels

My friend came over last week and said my sauerkraut looked too dry. She told me, 'If the cabbage isn't submerged, you're asking for mold.' I was only using the cabbage's own juice. Changed my method to add a 2% salt brine to cover everything. Three batches later, zero kahm yeast. Anyone else have to learn this the hard way?

3 comments

3 Comments

ericp672mo ago

Honestly, I've made tons of kraut with just the cabbage juice and never had a mold problem. Maybe it's more about keeping everything packed down tight.

dakota_king32mo ago

So @ericp67, how tight are we talking here, like no air pockets at all?

jake1911mo ago

Made the exact same mistake when I started. Thought I was being all traditional and pure with just cabbage juice, ended up scraping off enough mold to start my own penicillin farm (not recommended).