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[bboege]

My first post is a question. I’ve made many many batches of sauerkraut over the years, and my last batch after about 2 weeks had a normal white mold on top but there was also a quarter size black mold spot on it. I removed all the mold and a soft top layer. I tasted the product underneath and was good. I am skeptical about that black mold. I haven’t eaten any of the kraut, just tasted it. I live in Hawaii so it’s always warm. I’ve had many successful fermentation’s here, both kraut and hot sauce. Any ideas on the black mold spot?
Thanks in advance and thanks for this forum/website!

Bruce

[Christopher Weeks]

Welcome to the forum! You should ask your question in one of the topic-boards appropriate to your subject.