It is estimated that you that dish when the tool has raw water, or old after sealing is not good enough. Infected with bacteria, as long as the taste inconvenience can be eaten as needed. You can also add some lactic acid streptococcus bacteria but these pickle water is not to be. Infection is very difficult to kill. The flavor is not good after changing the water. Even if you can not afford the white foam is to add lactic acid streptococcus or preservatives.

White film is called called mold, no mold shows you that this pickle is not pickled successfully, not authentic sauerkraut, so no mold in the sauerkraut tank is not eaten.

That's the white film, sauerkraut in the process of pickling the water surface will float a thick layer of yellow-white film, which is the fermentation of normal performance, but also the northeast sauerkraut contains active probiotics performance. If you don't have a film, it's often bad. Pickled sauerkraut after fishing out because the flora is still active, so as long as the environment is suitable, will continue to ferment and grow, will be in the surface of the sauerkraut a layer of white film, which is also healthy and safe. As long as you don't leave it too long, it's okay to rinse it and eat it.