Iv'e been researching what this white substance on my sauerkraut is, and I'm thinking (hoping) that it's the kahm yeast I've see talked about on forums such as this. But I'm not sure. It looks like a white powder/snow on the surface of the kraut, and also in the brine. I'm using a water filled bag to keep the kraut submerged. I used the method of salting and kneading the chopped cabbage to create the brine. My concern is that it's slime related...how will I tell? This is my 3rd attempt at making my own sauerkraut...sigh. Appreciate your input.
So, 2 weeks later and I decided to see if I could skim the substance off the top and figure out what it was - except once I removed the water weight the white substance was gone, the brine is a murky light colour which I think is ok, but after a taste-test I realise there is way too much salt, the kraut is crunchy but not much fermented. I think I added extra salt to ensure I didn't experience my previous failed attempt and must have added too much. Now I have to decide whether to chuck it and start again, or dilute the brine and let it ferment more.