1

votes

Sauerkraut storage

Answered on August 19, 2014
Created September 22, 2012 at 4:58 PM

How is best way to keep sauerkraut for the whole winter?

Db4ad76f6f307a6f577e175710049172

(2297)

on May 07, 2013
at 03:55 PM

Sorry for taking so long, but I stored it in air-tight mason jars (it's actually what I fermented it in). How did it go bad? Also, I put in 2 good sized tables spoons per quart of ferments usually, and I've had good success.

194d8e8140425057fe06202e1e5822a7

(3979)

on March 10, 2013
at 06:16 PM

Point taken, thank you. I've always had my ferments go bad if left at room temp. too long. Would you say that's just due to not enough salt? Also, are you air-tight sealing it or not?

3846a3b61bc9051e4baebdef62e58c52

(18635)

on September 22, 2012
at 06:13 PM

Yeah, after four weeks thats where mine gets moved to.

Frontpage book

Get FREE instant access to our Paleo For Beginners Guide & 15 FREE Recipes!

5 Answers

7
194d8e8140425057fe06202e1e5822a7

(3979)

on September 22, 2012
at 06:04 PM

Uh, why are people saying basement? Keep it in the fridge. It's colder in your fridge. Cold is how you're going to slow down the fermentation process. If it's any warmer, the kraut is going to continue to ferment and soon you'll end up with something that's carbonated and too sour and digested to the point of not wanting to eat it.

Fridge.

3846a3b61bc9051e4baebdef62e58c52

(18635)

on September 22, 2012
at 06:13 PM

Yeah, after four weeks thats where mine gets moved to.

2
0a9ad4e577fe24a6b8aafa1dd7a50c79

on September 22, 2012
at 05:20 PM

In a glass jar in your basement.

1
0e1e1fb7cb5ba898eed1976f988cdc37

on September 22, 2012
at 06:10 PM

If you have no room in the fridge maybe keep it there just for now and put it in the basement or garage once it gets cooler. It's 80 degrees here today in PA, so I'd be worried it would be too warm even in a basement.

1
A360e01ce46865c7d354387e6e7d7e7b

(39)

on September 22, 2012
at 05:29 PM

Put it in a pot, cover it with a small towel and place it in a dry, cold, dark room like your basement.

0
Db4ad76f6f307a6f577e175710049172

on March 10, 2013
at 01:58 AM

I don't know what all you people are talking about by putting it in the fridge, but I keep mine in a dark cupboard at room temperature, and it's been fine.

Also, I had some sauerkraut from a year ago, and it was fine being stored in a basement.

The more salt you add to the sauerkraut the better it stores. Better storage means that it lasts longer before all the cellulose is broken down and it turns to a kind of mush.

194d8e8140425057fe06202e1e5822a7

(3979)

on March 10, 2013
at 06:16 PM

Point taken, thank you. I've always had my ferments go bad if left at room temp. too long. Would you say that's just due to not enough salt? Also, are you air-tight sealing it or not?

Db4ad76f6f307a6f577e175710049172

(2297)

on May 07, 2013
at 03:55 PM

Sorry for taking so long, but I stored it in air-tight mason jars (it's actually what I fermented it in). How did it go bad? Also, I put in 2 good sized tables spoons per quart of ferments usually, and I've had good success.

Answer Question


Get FREE instant access to our
Paleo For Beginners Guide & 15 FREE Recipes!