Does anyone have a good method of storing kraut without canning?
I've made a great batch of Russian sauerkraut, and would like to move it from the crock to jars so I can start another batch. I've probably got enough to fill 4-6 quarts. I'd rather NOT can the kraut (via water bath), so that the lactobacillus remains alive and therefore the kraut remains as healthy as possible.
Given our rate of consumption, the kraut doesn't really have to last that long... 6 weeks at the most. I was thinking of putting it in sterilized jars with some fermentation liquid, and then storing it in our root cellar or back porch (which is uninsulated so is cooler than the root cellar this time of year, closer to a refrigerator). I don't think I have enough fermentation liquid to cover all the kraut in the jars, but it would probably cover most of it.
Thanks for any advice....!