Quote:
Originally Posted by Threerun
I’ve got some fermented sauerkraut in a quart mason jar in the coldest spot in the fridge. As long as it’s submerged in brine it’ll have long legs. It slowly continues to ferment too.
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That would make sense b/c it's already fermented. My granny made her own sauerkraut & stored in the cold, dark basement for a long time.
I would be concerned about dairy, though. Even plain, unflavored yogurt won't last a year!