SUMMARY— A series of experiments was conducted to determine what kinds of pigments bring about discoloration of sauerkraut. UV light altered the color of potential discolored sauerkraut but had no effect on normal or discolored sauerkraut. Spectrophotograms of HCl extracts of potential discolored and discolored sauerkraut peaked at 540 nm whereas normal sauerkraut had an extinction at 540 nm but no peak. A specific profile for discotored sauerkraut was determined via thin-layer chromatography on silica gel. The compound causing the discoloration is apparently a leucoanthocyanidin.