Just made 10 pints of sauerkraut, cut up the cabbage, stuffed into the jars, added 1/2 teaspoon of salt to each jar, added different spices to each. Filled each jar with hot boiling water to cover the cabbage, left the lids loose. This is my mothers recipe for sauerkraut that turned out great. Except I know she never had a place to store the jars at a cool temperature below 70deg. If I put these pints jars in a refrigerator temp below 40, with lids left loose, will the sauerkraut still make good??
Just made 10 pints of sauerkraut, cut up the cabbage, stuffed into the jars, added 1/2 teaspoon of salt to each jar, added different spices to each. Filled each jar with hot boiling water to cover the cabbage, left the lids loose. This is my mothers recipe for sauerkraut that turned out great. Except I know she never had a place to store the jars at a cool temperature below 70deg. If I put these pints jars in a refrigerator temp below 40, with lids left loose, will the sauerkraut still make good??