I planted 61 cabbage plants this spring. When it is ready, I want to make sauerkraut. I know that when I can it, I will kill the beneficial probiotics, but I can't keep a crock of kraut, as I have nowhere to keep it. So for convenience sake, I will can it. I will keep a couple of jars of "raw" sauerkraut in the refrigerator to eat first. My question is this, after I open a jar of canned kraut, can I pour juice from the raw kraut into the jar of canned kraut to jump start the good probiotics? Would I need to leave it on the counter a day or two to let the "raw" juice go to work, or put it in the refrigerator immediately? And can I reuse the juice from jar to jar until I have used up all my canned sauerkraut?
Thank you for your replies.
I planted 61 cabbage plants this spring. When it is ready, I want to make sauerkraut. I know that when I can it, I will kill the beneficial probiotics, but I can't keep a crock of kraut, as I have nowhere to keep it. So for convenience sake, I will can it. I will keep a couple of jars of "raw" sauerkraut in the refrigerator to eat first. My question is this, after I open a jar of canned kraut, can I pour juice from the raw kraut into the jar of canned kraut to jump start the good probiotics? Would I need to leave it on the counter a day or two to let the "raw" juice go to work, or put it in the refrigerator immediately? And can I reuse the juice from jar to jar until I have used up all my canned sauerkraut?
Thank you for your replies.