Sauerkraut is a commonly consumed product in Poland. It is still traditionally produced using spontaneous fermentation by indigenous microorganisms colonizing cabbage leaves, mainly lactic acid bacteria. During fermentation, yeasts may also become active and their  negative activity can cause pH to increase and spoilage bacteria to develop. The objective of the research study was to identify the yeast  microbiota in sauerkraut produced industrially and by spontaneous fermentation in the farms in the region of Muszyna. The  microorganisms were isolated using WL agar with 0.1 g/l of chloramphenicol added, and the isolates were differentiated by RAPD-PCR  fingerprinting with an M13 starter and identified by sequencing the ITS region. The largest amount of yeasts was found in the sauerkraut  samples produced using traditional methods in the farms located in the Muszyna commune (2.3 ÷ 15.9·10³ CFU/g) and in one  commercial  product (2.8·10³ CFU/g). In other commercial sauerkraut products analyzed, no yeast was found. Among the isolates, the representatives of two species: Cryptococcus macerans and Debaryomyces hansenii were identified; the second one was differentiated by RAPD-PCR into 3 different profiles. The identified microorganisms present were highly dependent on the sample under analysis; this could be linked with the production technology of sauerkraut and, also, with the variety of raw material used. The occurrence of the identified yeast species in the final product can cause the shelf-life of sauerkraut to diminish and the signs of its spoilage to appear.