David Bailey
Assistant Cook
Can anyone give me some tips on preserving sourkraut? It only lasts for a while and then gets soft. I've tried canning but it didn't work. Maybe not processed long enough. Any advice would be greatly appreciated.
Can you explain what you did that "didn't work?"
I've always canned sauerkraut using the hot pack method, which calls for heating the fermented kraut, packing it into sterilized jars, and then processing in a water bath. Processing time will vary depending on the size of the jars.
Any canning method requires heat in order to make it shelf stable. You can use the hot pack or raw pack method, but both still involve heating it. I prefer the hot pack method because I think it gives you more control. I've kept kraut for up to two years using this method, and haven't found it to be too soft as a result.wouldn't heating in fact make cabbage soft?
I ferment it a little longer myself, generally about 2 weeks. My ex-BIL makes it and ferments his for about a month.
Homemade kraut is the best. I've sometimes stood by the refrigerator eating it right out of the jar with a fork.
Although Ive never tried it, the woman at my local Pickle store, who also sells sauerkraut says you can freeze it. It usually goes way too quick in my house.
I also make my own. I like it at all phases from day 1 to 2 weeks. Usually, like Charlie, mine is usually ready to go in about 3 or 4 days ( house temperature being the main variable). after about 1 -2 weeks, into the fridge it goes ( assuming there is any left).