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Canning -- Pickled and Fermented Foods
A consumer is making sauerkraut in house that has no air conditioning. It is not bubbling, the brine is cloudy, and it smells like yeast. Is it safe to can?
Temperatures above 80 F to 85 F can result in abnormal fermentations. It probably has yeast growth. Yeast is a spoilage organism and not a pathogen. Therefore, the product is spoiled, not unsafe. I would recommend that the product not be canned because of the poor quality.