This should have been covered in yesterday’s blog post but I left it out.
There’s almost unlimited information on the internet about the process of fermenting and storing fermented foods. If you do a little research, it’s quite mind boggling but continue reading and after a while, I think you’ll be able to rule out some ideas that don’t make sense and learn from those that do.
This site has some good info about fermenting – why it’s beneficial and safe storage.
My feeling, and it’s certainly not based on anything scientific or proven, but what I’ve decided after research: Sauerkraut should be left unprocessed because the heat destroys the living creatures which make the probiotics and enzymes beneficial to us. I believe it is safe to store in the fridge for at least 6 months. At any point, it can be canned and it will still be yummy homemade sauerkraut but it will not have the probiotics and enzymes that I’m interested in getting. If at any point during those 6 months, the kraut looks or smells funny, I will dump it.
I’ve planted cabbage in the fall garden. If it makes, I will probably end up having to can some of it but my first choice is to keep it in the fridge unprocessed.