It isn't a guidelines approved method. Fermented veggies including kraut may be safely stored in the fridge or must be processed in a BWB for safe shelf storage.

NCHFP Fermenting Guidelines: http://www.uga.edu/nchfp/how/can_06/prep_foods.html

Dave

Here is a link that might be useful: NCHFP - Kraut

I DID keep the pickles in the refrigerator and I WILL keep the sauerkraut in the refrigerator. So am I understanding that as long as they are refrigerated, fermented veggies do not have to be processed in a BW bath?

The Wild Fermentation method only uses salt water, no vinegar. Wouldn't vinegar keep the lactic acid from forming? And the Wild Fermentation recipes use grape leaves for the tannic acid to keep the pickles crisp.

The NCHFP dill pickle recipe uses vinegar in addition to salt and a similar methodology.

I haven't added vinegar to the crock when making my dill pickles. I'm not clear on whether the no vinegar method is risky.

One last thing . . . I removed my last batch of dill pickles (using the Wild Fermentation process) from the crock after one week. The flavor is milder, more like a "half sour", compared to when you ferment for 3-4 weeks. I jarred the half sour pickles and refrigerated in original brine. In the book, Wild Fermentation, they discuss this and suggest fermenting the veggies for different lengths of time and letting the taste guide when you remove from the crock and refrigerate. Does this make sense? They sure taste good : )

they are a short term technique, but I do love them.......will be starting a new crock of pickles soon....

like anything fresh in the fridge, inspect, sniff, taste......then enjoy if good, discard if not.

Judydel: I have this Wild Fermentation book as well. I'm very interested in trying it out. I'm even more interested in the cabinet pulls that you posted on another forum--but can't figure out how to just send you a message directly. I would like to know more about the cup pulls and the longer pull you have. I can't find anything like that longer pull.