Actually salt also counts as fermentation. Most people I gather know that Sauerkraut is fermented but maybe not how that works. It's basically just cabbage, cu

Actually salt also counts as fermentation. Most people I gather know that Sauerkraut is fermented but maybe not how that works. It's basically just cabbage, cut up and stored in salt brine. The salt in the brine makes the initial environment favourable to the bacteria that create the lactic acid and all of this together crowds out all the bad bacteria and fungi. You can actually have mold swimming on top of the Sauerkraut sometimes (though some that looks like it isn't actually mold) but the mold spores can't penetrate down into the Sauerkraut, so you can actually just get rid of it and best a bit of the top of the Sauerkraut that was very close to the surface, just in case. But the rest of the Kraut will be completely fine.