What’s the best way to store fermented sauerkraut or pickles if I make a large batch (container types, etc.)?

Question

What's the best way to store a large batch of sauerkraut or pickles? Get tips on the best container types and methods for long-term cold storage.

Answer 1

Store fermented sauerkraut or pickles in airtight glass jars in the refrigerator. Ensure the vegetables are submerged in their brine to prevent spoilage.

Detailed Explanation:

When you make a large batch of fermented sauerkraut or pickles, proper storage is crucial to maintain their quality and prevent spoilage. Here's a step-by-step guide:

1. Choose the Right Containers: Opt for glass jars with airtight lids. Mason jars are a popular and reliable choice. Avoid plastic containers, as they can leach chemicals into the food and may not provide an adequate seal.
2. Sterilize the Jars: While not strictly necessary for fermented foods that will be refrigerated, sterilizing the jars can help extend their shelf life. You can sterilize them by boiling them in water for 10 minutes.
3. Pack the Sauerkraut or Pickles: Pack the sauerkraut or pickles tightly into the sterilized jars, leaving about an inch of headspace at the top.
4. Ensure Submersion in Brine: This is the most important step. The vegetables must be completely submerged in their brine. If necessary, add extra brine made with the same ratio of salt to water as the original brine. You can use a small glass weight or a clean cabbage leaf to keep the vegetables submerged.
5. Remove Air Bubbles: Gently tap the jars on a counter to release any trapped air bubbles.
6. Seal the Jars: Wipe the rims of the jars clean and seal them tightly with the lids.
7. Refrigerate: Store the sealed jars in the refrigerator. The cold temperature will significantly slow down the fermentation process and preserve the sauerkraut or pickles for several months.

Pro Tip:

Label each jar with the date you made the sauerkraut or pickles. This helps you keep track of how long they've been stored and ensures you use the oldest batches first. Also, always use a clean utensil when taking sauerkraut or pickles out of the jar to prevent introducing unwanted bacteria.