Quick question about sauerkraut and mold: If you notice mold starting to form on the surface is it ok to skim it off and just keep the fermentation going? I worked at a place that experimented with sauerkraut and it went moldy. They declared it a failure and tossed it. When I told this this to an acquaintance who is a sauerkraut enthusiast I thought he was going to punch me in the nose for allowing such an atrocious thing to be done, proclaiming: "All they had to do is skim it off!!" I don't know if he was referring to a particular type of mold in terms of color.(there can be blue, white, etc?).