Sauerkraut is a product with a fairly long shelf life, for example, at above-zero temperatures, cabbage can be stored for up to three to four weeks, of course, if the vegetables are in brine.
Almost any hostess at least once fermented cabbage for the winter, and some hostesses carry out the fermentation procedure for this vegetable annually, allocating a suitable autumn day for work. And this is not surprising, because the shelf life of sauerkraut is much higher than fresh, and the product itself acquires a pleasant sourness, which improves the taste of many dishes during cooking.
If the cabbage is fermented in a small container, for example, in a 3-liter jar, while the consumption of the product in cooking is quite high, then the hostess does not have any questions about storing the vegetable. However, there are times when a lot of cabbage is fermented, and it is simply impossible to use it in a short time, here, in order not to spoil the product, the hostesses are looking for ways to extend the shelf life of the harvest.
It is known that cabbage in brine at temperatures up to +6 degrees can be stored up to a month, while frozen cabbage can be stored several times more. And if you are interested in the question of whether it is possible to freeze a product, then the answer is unequivocal - "yes". After all, our grandmothers and great-grandmothers used to always ferment cabbage in the fall before freezing, and large wooden tubs were used as containers for fermentation. They stored the finished product in the cold, and used it for cooking all winter, right up to the thaws.
Now, of course, practically no one uses tubs; housewives, when pickling cabbage, limit themselves to small containers like jars. The fact is that it is much more convenient to store the product in banks, especially in a city apartment. The only drawback of such a container is that before freezing the cabbage, draining the brine from the jars is required to reduce the risk of glass breaking.
