Had a couple batches of kraut going in the pantry for 2 weeks now... One traditional, one with red cabbage, peppers, and limes. Both 3% salt by weight. Unfortunately I got busy and didn't check on them much. Pulled them out today, and the brine had dropped below the top of the cabbage on all of them. Thinking some evaporation, but also the cabbage had been in the fridge for a while and probably lost some moisture, so it may have simply soaked it up.

The traditional kraut was fine. No mold, no discoloration, tastes sour, though that fresh cabbage taste is still there, so maybe needs longer. The pepper/lime batch, however had a lot of what looks like white mold on top, with a couple small spots of blue. I scooped the top inch or so out, and cleaned all the mold off the jars, then topped up the water. Smells, tastes sour, and looks fine, but figured I'd get a second opinion from you guys more experienced than I, since it was older (but not quite bad yet) cabbage, and it had been exposed to air for who knows how long. I will say I did see fermentation bubbles, and there was still liquid maybe a half inch below the surface. Thoughts? Pics below:

http://imgur.com/a/3rbO6t8