I was just reading how to make sauerkraut on the website and was just wondering after the 5 days, you say to put it in the fridge to slow the fermentation process. Do you store it in the fridge as you use it then? How long would it last for? Would it be best to can it from there for long term preservation? I am new to this but love your site!
My advice is that as long as the brine covers everything, it won’t go bad. The salt in the brine is what prevents bacteria from growing. After a while though, it may lose its bright flavor and crisp texture.
I hope this helps!