My sauerkraut in the basement turned pink and fizzed over the jar rim.

I was checking a batch that had been going for about 10 days in my cellar in Boise, and the top layer had a bright pink hue and was actively bubbling out. I skimmed off the pink stuff and moved the jar to a cooler spot. Has anyone had a batch turn color like this and still been safe to eat?

3 comments

3 Comments

patriciah993d ago

That pink color is usually a sign of yeast. Did you use enough salt to keep the bad stuff out while it fermented?

angela433d ago

Actually that pink color can totally be normal, like lisayoung said. My red cabbage kraut always goes pinkish and it's fine. Maybe it's just the veggie juices mixing with the salt. I mean, yeast is usually more of a fuzzy film on top, not just a color change. Maybe it's not a sure sign of something bad.

lisayoung3d ago

Wait, is pink always a bad sign though? My first sauerkraut turned this weird shade and it was totally fine to eat. Maybe some veggies just do that.