Been making sauerkraut regularly for a good two years now. As I am the only one who eats it I tend to make a relatively small quantity each time. I use the jars with wire-lock lids, 700ml - 1.5 US pint size making two jars each time. Also read awhile back that the probiotic content peaks at 3 to 4 weeks, so brewing my kraut has been a monthly task. When a new batch is ready tend to ditch any left overs.
Previously have always used pink Himalayan salt, but had run out so this time used iodised white table salt. Having read about goitrogens in cabbage thought that extra iodine wouldn't do any harm. Wow!! Is it horrible. Slimy, smelly and yuk. Wasn't game to taste it. Binned both jars.
Never had any problems at all with my kraut before, so can only suspect it's the salt I used. Scalded both the jars, and now off out to get more cabbage and hopefully the correct salt - pink that is. Over the last two years must have made fresh batches of kraut probably at least twenty times, and this has been my first bad batch.
Alison