Sauerkraut - a product with quite high expiration date, for example, at above-zero temperature cabbage can be stored up to three-four weeks, naturally, if vegetables are in a brine.
Practically any hostess at least once yes fermented cabbage for the winter, and some hostesses carry out the procedure of fermentation of this vegetable annually, allocating for work suitable autumn day. And there is no wonder, the expiration date of sauerkraut is much higher, than fresh and the product gains pleasant sourness which improves taste of many dishes when cooking.
If cabbage is fermented in small capacity, for example, in a 3-liter can, at the same time a product expense in cookery quite high, then the hostess has no questions concerning storage of vegetable. However there are cases when cabbage is fermented very much, and it can't just be used in short terms, here, not to spoil a product, hostesses look for the ways allowing to prolong a preparation expiration date.
It is known that cabbage at a temperature up to +6 degrees can be stored in a brine up to a month, the frozen cabbage - many times is more. And if you are interested in a question whether it is possible to freeze a product, then the answer is unambiguous - ""yes"". Our grandmothers and great-grandmothers always made sour earlier cabbage in the fall before frosts, and as a container for fermentation used big wooden tubs. They stored a ready-made product on a frost, and used it when cooking all winter, up to thaw.
Now, of course, practically nobody uses tubs, hostesses at fermentation of cabbage are limited to small tanks like cans. The fact is that in banks it is much more convenient to store a product, especially in the city apartment. The only minus of such container - before freezing of cabbage is required draining of a brine from cans to reduce risk of split of glass.