Hello-

I'm hoping this question doesn't come off as sounding like I'm making
this up or that I'm a complete imbecile but I need a bit of advice
before making some home-made sourkraut:

I remember my parents and grandparents putting up a huge, wooden barrel
of this every year and the fragrance and taste of this fermented product
beat the junk at the stores! I was spoiled by the best decades ago.

Here's the problem- I also remember a sort-of scum that had to be
removed as the fermentation process went along and I need to know before
I begin if it's a penicillin mold. I am allergic to penicillin and it
almost killed me a few years back. I still have to carry an Anakit with
me for 'just in case'. I keep bakery items including breads in the
fridge, and blue or green cheeses such as Danish blue are completely out
of the question now. You get the idea......

Could someone tell me if that stuff that needs to be removed is a
penicillin mold? If it is I will have to continue to do what I have for
years- buy it in a store as the brine is a vinegar/wine/salt brine.

Thanks kindly for your advice,
Carol