Preserving homemade sauerkraut without refrigeration or freezing is challenging because sauerkraut is a fermented food that requires proper temperature control to prevent spoilage and maintain its quality. Fermented foods like sauerkraut rely on the process of fermentation to create an acidic environment that inhibits the growth of harmful bacteria and preserves the food.
If refrigeration or freezing is not an option, there are traditional methods of preservation that can be attempted, but it's essential to note that these methods may not be as reliable as modern refrigeration or freezing. Here are two traditional methods to try:
Fermentation in a cool cellar or root cellar: If you have access to a cool, dark cellar or root cellar, you can try storing the sauerkraut there. These spaces have relatively stable temperatures, and if the conditions are right, it may slow down the fermentation process enough to keep the sauerkraut from spoiling quickly. However, it's crucial to monitor the sauerkraut regularly and inspect it for any signs of mold or off odors.
Traditional canning: Canning involves sealing the sauerkraut in sterilized jars and creating a vacuum seal to prevent the entry of air and bacteria. To can sauerkraut, you'll need a canning recipe specifically designed for fermented foods, as the process and acidity levels need to be carefully controlled to ensure safety. The canning process typically involves heat processing the jars in boiling water or a pressure canner.
Keep in mind that both of these methods come with risks. Without modern refrigeration or freezing, the sauerkraut may spoil more quickly or become unsafe to consume. Additionally, the taste and texture of sauerkraut preserved through these traditional methods may not be as desirable as fresh or refrigerated sauerkraut.
Given the potential risks of spoilage and food safety concerns, it's highly recommended to refrigerate or freeze homemade sauerkraut to extend its shelf life and maintain its quality.