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Sauerkraut Storage - freeze or can?

post #1 of 11
Thread Starter 

My first batch of kraut is ready and I need advice for storage. I read in another thread somewhere that can put it in vac bags in the freezer door w the top open , then after it freezes vacuum seal it. As this is my first run making kraut, what do y'all think ?  I have the means to process in jars but not the time today to do that.

post #2 of 11

I would do the freeze canning seams to lose the flavor.

post #3 of 11
Thread Starter 

Thanks.

post #4 of 11

I have made the fermented kraut...  after about 8 weeks +/- I packed it in sterilized quart jars...   they are taking up room in my beer fridge.. been there for over a year and are still good....   I think the sterilizing plays a very important part in keep the stray bad stuff at bay.....  

The jars just have normal band and lid screw on lids...  sterile also on the initial sealing...

I had no idea if that is the right way when I did it...  I think the kraut is acidic enough because it sure is sour...  a great tasting kraut.....

post #5 of 11
Quote:
Originally Posted by DaveOmak View Post
 

I have made the fermented kraut...  after about 8 weeks +/- I packed it in sterilized quart jars...   they are taking up room in my beer fridge.. been there for over a year and are still good....   I think the sterilizing plays a very important part in keep the stray bad stuff at bay.....  

The jars just have normal band and lid screw on lids...  sterile also on the initial sealing...

I had no idea if that is the right way when I did it...  I think the kraut is acidic enough because it sure is sour...  a great tasting kraut.....


Dave did you post a step by step or anything on the process TIA

post #6 of 11
Quote:
Originally Posted by tropics View Post
 


Dave did you post a step by step or anything on the process TIA

 

These aren't very good instructionals...   I read online and at wild yeast and got a book fermenting for dummies...  Then, of course, I modified stuff where I thought necessary....   I think those mods are pointed out in the threads....  

 

http://www.smokingmeatforums.com/t/132186/fermenting-kraut

 

http://www.smokingmeatforums.com/t/133850/fermenting-kraut-part-2-follow-up-7-30-14

post #7 of 11
Quote:
Originally Posted by DaveOmak View Post
 

 

These aren't very good instructionals...   I read online and at wild yeast and got a book fermenting for dummies...  Then, of course, I modified stuff where I thought necessary....   I think those mods are pointed out in the threads....  

 

http://www.smokingmeatforums.com/t/132186/fermenting-kraut

 

http://www.smokingmeatforums.com/t/133850/fermenting-kraut-part-2-follow-up-7-30-14


Thank You I will be checking them have them book marked, I love pickled red cabbage

post #8 of 11
I'm with Dave on this. You can store it a real longtime in the fridge.
post #9 of 11

I also make fermented kraut.  The disadvantage's of freezing and canning is the beneficial bacteria is killed and further aging ceases.  I have reserved some that was prepared more than two years ago and refrigerated, it just keeps getting better.

 

The following is my tutorial.   Homemade Sauerkraut Pictorial Guide: Q-View

 

Tom

post #10 of 11

Yep....No need to freeze or can it.....It keeps for a very long time in the fridge. 

post #11 of 11
Thread Starter 

You guys are the best ! Thanks for the good info on my question. I appreciate it.
42.gif

 

Dexter

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