My neighbor Bob showed me why my sauerkraut kept getting moldy
I have been making sauerkraut for about 6 months now, and every single batch would get a layer of mold on top within a week. I was about to give up until my neighbor Bob, who has been fermenting for 30 years, saw me tossing a batch out. He asked what salt I was using, and I told him regular table salt with iodine. He laughed and said that was the problem, the iodine kills the good bacteria. I switched to plain canning salt for my next batch, a 5 pound bag cost me $3.50. That was three weeks ago, and the kraut is still clean and smells great, no mold at all. Has anyone else dealt with this iodine issue, or did you figure it out faster than me?