Can somebody answer me a question? After the time of fermentation (being it sauerkraut, kombucha or kefir) is completed, how do you store the final product to eat small portions continuosly during the following week? I store them in a jar or air-tight bottle, should it be placed in a normal closet or in the fridge, and will it lose properties everytime i open them (or take it out of the fridge) to eat some? And can i start taking it right away or do they need a 2nd fermentation days closed in a vessel without the culture? Thanks for any help
asked byJoo_1 (20)
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on August 13, 2012
at 02:01 PM
- Once the fermentation process is completed (for sauerkraut), place the final product in a glass jar (or many jars), cover with a tight lid, put in refrigerator. Every time you want some, take it out of refrigerator, put on a serving plate, then put away in refrigerator till next time.
KEEP REFRIGERATED AT ALL TIMES.
No, it does not lose any vitamins when you open the jar and take some out. JUST KEEP IT REFRIGERATED. Make sure to even out the edges so they all are together, no pieces are hanging lose.
You can try sauerkraut every single day, twice per day (morning and night) starting on the second day of fermentation to see, whether the degree of fermentation is up to your liking. My grandma always checked for little bubbles on top. When the liquid is bubbly, it means the fermentation process is working. It does not need any additional fermentation time once it has fermented. Depending on the temperature, it can take up to one week.
You can eat it out of the jar whenever it tastes good to you. You can put it away in refrigerator when it tastes good to you. No, sauerkraut does not require second fermentation.
on August 24, 2013
at 06:20 PM
Caveman Kyle will give you botulism! Not nice!
on August 13, 2012
at 04:14 PM
Keep it refrigerated after fermentation, and I would avoid air-tight glass jars (for long term storage*).
Fermentation is the process of growing microbes to harness their beneficial side-effects. If you do not refrigerate the product, fermentation will continue past the point where the flavor is good. Additionally, if left on a shelf post-fermentation, you have no way to know if undesirable microbes are setting up shop. It's not likely, but stuff like Botchulism are not worth risking.
I would avoid air-tight glass because refrigeration only slows fermentation down. The process will still produce off-gasses (usually CO2) and still pressurize the container. If you do not have the ability to alleviate the pressure, you will risk an explosion. I have popped home-brew beer bottles and the force of exploding glass is impressive (1 12oz bottle blew the lid off my ice chest, embedded glass shards in the lid, and rained shattered glass across my entire kitchen). This danger is avoided if you open the jar every day or two, or if you leave the lid slightly ajar.
If you want to store your stuff in a pantry, you will need to heat-process the jars. This will kill the microbes in your food (making it sterile but ending any probiotic action) but preserve most of the vitamins. Look up a home pickle jarring recipe for a good heat-treating procedure.