Susan in TN Posted December 18, 2012 Share Posted December 18, 2012 I believe my crock full of kraut is done - it's been just over 4 weeks. It is a creamy color, slight crunch, very mild sauerkrauty flavor. I didn't find any mold, pink slime, or other weirdnesses that I expected. I've taken a couple of small bites so if I die tonight, we'll know something went very wrong ;). So my major question right now is if I should pack it into jars and fill with the brine, or dump that and use fresh water? It'll be stored in the fridge. P.S. I have some bpa-free plastic freezer containers - would these be OK for storage or should I stick with glass? Quote Link to comment Share on other sites More sharing options...
Susan in TN Posted December 18, 2012 Author Share Posted December 18, 2012 I put mine in the freezer. I think I'd store it in the brine. What kind of container do you use? Quote Link to comment Share on other sites More sharing options...
justLisa Posted December 18, 2012 Share Posted December 18, 2012 I keep mine in 2 liter mason jars in the fridge. It will get more sour the longer they stay but it ferments very slowly in the fridge. Same with pickles. I make naturaly fermented pickles and after a few months they are much more sour. Quote Link to comment Share on other sites More sharing options...
justLisa Posted December 18, 2012 Share Posted December 18, 2012 Can you adopt me? Please? LOL Um, yes. Quote Link to comment Share on other sites More sharing options...
Susan in TN Posted December 18, 2012 Author Share Posted December 18, 2012 I keep mine in 2 liter mason jars in the fridge. It will get more sour the longer they stay but it ferments very slowly in the fridge. Same with pickles. I make naturaly fermented pickles and after a few months they are much more sour. Mmmmm...I've never made pickles but they sure sound good! Do you make them the same way as the sauerkraut? (I use a 10liter Harsch crock that I got for my birthday :) ) and as long as you're adopting people... Quote Link to comment Share on other sites More sharing options...
Snickerdoodle Posted December 18, 2012 Share Posted December 18, 2012 Store it in it's brine. That's what will keep it from going rancid. I've stored in mason jars in the fridge covered in it's own brine for more than a year, eaten it and survived. ;) Quote Link to comment Share on other sites More sharing options...
unsinkable Posted December 18, 2012 Share Posted December 18, 2012 Is "in my mouth" an acceptable answer? LOL I love all things cabbage but I've never made homemade sauerkraut. Sounds de-lish Quote Link to comment Share on other sites More sharing options...
justLisa Posted December 18, 2012 Share Posted December 18, 2012 Mmmmm...I've never made pickles but they sure sound good! Do you make them the same way as the sauerkraut? (I use a 10liter Harsch crock that I got for my birthday :) ) and as long as you're adopting people... Not exactly the same. I use whey to get them going. Next year I'm going to buy one thousand from a farmer because once they are gone it's back to the $7 jar of pickles. Bubbies are THE best pickle ever besides home made Quote Link to comment Share on other sites More sharing options...
Guest AlohaTom Posted October 24, 2013 Share Posted October 24, 2013 Made a mistake with storage of homemade sauerkraut. Removed it from brine & put it in fridge. Flavor was good but it's fading. The kraut is getting brown. Had some today & can see that it will need to be tossed in a couple of days. Sigh. More on the way, though! Quote Link to comment Share on other sites More sharing options...
Miss Mousie Posted October 24, 2013 Share Posted October 24, 2013 Store it in it's brine. That's what will keep it from going rancid. I've stored in mason jars in the fridge covered in it's own brine for more than a year, eaten it and survived. ;) I have only made it once, but that's how I stored it, too. And for just about as long! I was amazed that it never even lost its crunch. Quote Link to comment Share on other sites More sharing options...
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