Proper storage of sauerkraut in the refrigerator: how long to store and how to extend shelf life
Cabbage is harvested in the fall, stored and used for several months. In winter, sauerkraut will delight you with its crunch and vitamins if it is cook properly and preserve without loss of quality.
Pickles are stored in barrels, glass jars, which are placed in the basement, cellar or refrigerator. We will tell you in the article how long sauerkraut can be stored in the refrigerator, what conditions must be observed and what product should not be eaten.
Storing sauerkraut in the refrigerator
The shelf life of preparations depends on several factors: ambient temperature and humidity, selected container, additional ingredients.
If storage conditions are observed, then pickles pickles in the refrigerator for 6-8 months.
In an open container, the product is stored in the refrigerator for no more than two months.. But experienced housewives extend the shelf life using their secrets.
Selection of containers
The important factor in choosing a container for fermentation, the shelf life depends on it:
- Enameled pan or bucket. The inner surface is checked for chips to prevent metal oxidation. Store exclusively covered and under pressure for about 6 months.
- Glass jars. The easiest way to store them is in the refrigerator, always under an airtight lid, completely covered with brine. The shelf life will be about 4-6 months.
- Plastic containers. Storage in the refrigerator will be no more than 2-3 weeks.It is allowed to freeze in small portions and then immediately use the defrosted product for food.
Temperature
The main factor influencing shelf life is temperature.. Sauerkraut is a product obtained by natural fermentation, which means that in the heat it can become acidic and become inedible.
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If you keep the temperature +5…+8°С, then the workpiece retains its beneficial properties for 2-3 weeks.
Experienced housewives advise store salted vegetables at temperatures from 0 to +4°C , then you can enjoy the crispy taste of cabbage for up to 8 months.
Humidity
Do not allow dry air in the place where the workpiece is stored. Optimal humidity is 85-95%.
Brine quantity
Proper preparation significantly affects shelf life. It is important to ensure that the brine covers the cabbage layer. If the chopped vegetable is exposed in the container, then salt is dissolved in cooled boiled water and added to the top of the workpiece. And to prevent this from happening, they put pressure on sauerkraut.
Attention! If the top layer has darkened, it means that the pickle has become unfit for consumption.
Use of preservatives
Extend the shelf life of the product using preservatives. Suitable for this:
- Granulated sugar. It is sprinkled on top of the cabbage from time to time.
- Acetic acid. Add just a little bit so as not to spoil the natural taste of the fermented vegetable.
- Vegetable oil. Oil is poured over the top of the workpiece so that it forms a thin film. It will not allow oxygen to pass through and will stop the fermentation process.
- Salt. Sometimes cabbage is specially salted so that it can be stored longer.But such a product is not suitable for use in salads.
- Cranberry. Benzoic acid contained in berries inhibits the development of bacteria and gives a special taste and aroma to the product.
How to tell if cabbage has gone bad
A spoiled product can be seen by several signs:
- Smell. If you smell an unpleasant smell of a rotten product.
- Top of the container intensive fermentation process has begun in the form of bubbles, foam or even mold. All this indicates a violation of the ripening process.
- Brine turbidity. When cabbage is salted, liquid is released. Ideally, the brine has a transparent color throughout storage. If it begins to become cloudy, it means the product has begun to deteriorate.
You can try a suspicious pickling by taking a small amount. Although cabbage is called “sour”, the taste of a spoiled vegetable is easy to determine.
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Tips and tricks
If there is a lack of experience in fermentation, they adhere to a few basic tips for better storage of workpieces:
- For fermentation, only mid-late or late varieties are taken;
- choose large heads of cabbage, without putrefactive spots;
- dark green leaves are not used for pickling;
- To avoid mold, cranberries are added to the cabbage after the fermentation process begins.
Other storage options
Often in the fall the refrigerator cannot accommodate all the supplies. Then the jars, buckets and pans are sent to cellars, basements, etc.
Storage in a cellar or basement
The cellar allows you to store canned food in barrels. Oak barrels preserve the taste of the product, and suitable conditions of temperature and air humidity will preserve the preparations for as long as possible - up to 8 months.
Balcony
Recently, plastic windows have often been installed on balconies, insulated and maintained at a comfortable temperature in winter. Cabbage is stored in jars on these balconies. or in enamel containers.
If the balcony is cold, then the container with salted vegetables is frozen. When necessary, the top layer is loosened, the required amount of product is collected, and warmed at room temperature. The rest is left frozen.
Conclusion
Salads are prepared from sauerkraut, cabbage soup and borscht are cooked from it, and they are used as a filling in pies. In any form, it is a source of vitamins, which are so necessary in winter. But to prevent potential benefits from turning into problems with the gastrointestinal tract, the product must be properly preserved.
By paying special attention to containers for pickling and temperature conditions, skillful housewives extend the shelf life by several months.