Made one batch of sauerkraut awhile back and it came out great. FINALLY got around to making another and it instantly went moldy and a weird color. Thought it might have been because I used fresh (farmer’s market) cabbage, and maybe wasn’t clean. Maybe the top leaves weren’t submerged enough. Maybe the brine just wasn’t deep enough. maybe, maybe maybe . . .
So this time made sure the bottle was sterilized, the top was cleaned in good hot water. the cabbage was well cleaned, especially the top leaves. also made sure to add plenty of brine, plus put something at the top of the jar to hold those top leaves down. Will know in a couple of weeks if this batch worked out.