It actually keeps a really long time.
A weekend or two ago, I used up a jar of homemade Sauerkraut, and I needed to make more.
When my wife last asked me if I wanted anything at the grocery store, I mentioned that I wanted cabbage, jalapenos, and cucumbers.
Obviously, to make some Lactic Fermented Food.
Today, I prepared some Lactic Pickles and Jalapeno Sauerkraut to ferment over the next week or so.
First, I cut up the cucumbers that my wife got me from the store along with some onions.
I made some brine ... 2 tablespoons of salt with 2 cups of water.
I put the cucumbers and onions in a quart mason jar alone with some mined garlic, and added the brine to fill up the jar. I put the top and the air lock from my Go Ferment! Fermenting Kit.
Then, I cut up my head of lettuce. I added a couple of tablespoons of salt, the rest of the onion, and massaged that mixture together.
I shoved that into a half gallon mason jar along with more garlic, and covered like the other jar.
Now, it is just a matter of waiting until the lactic fermentation occurs. Easy peasy.
If you would like read up on the tops with air-locks, you can check out the GoFerment Website.
There you go. lactic Pickles and Sauerkraut.
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