So the last thread I saw some weeks ago about homemade kraut inspired me to buy a container off of amazon that someone posted a link to.  I received the container and made a batch of kraut.  I let it ferment for about 5 weeks, very good flavor, I didn't experiment, just 3 heads of cabbage, 3 table spoons of kosher salt, and a cup of water.  Ran the cabbage through the food processor and then rolled with a rolling pin.  My new batch that I am starting today is longer, thicker strands of cabbage. I used a different slicer this time to hopefully keep the kraut from breaking down to small.

The container I bought had a plastic insert that separated the liquid from the cabbage so the mold grew on top of the lid and never mixed with the cabbage.

My question,  I didn't can the stuff, I don't know how to can but would like to try it, anyways I put the kraut into two large canning jars with lids and ate the 2 cups leftover.  I gave one away one jar which was promptly eaten, however, my large jar is only being eaten by me.  The other family members do not like kraut. 

So how long can the kraut when it goes from the fermentation container to a jar stored in the fridge last before it needs to be thrown in the garbage?  A week?  A month?

Next, if I want to add some fresh jalapenos, would this be a combination to try since I love jalapenos and kraut?

If so, how many peppers per batch of 3 cabbages?  Thinly slice the jalapenos, leave whole, chop, what should I do with the jalapenos to introduce the heat into the kraut?

Picture of what is left, thanks to all who posted the original thread!  Just another reason to love this site, I would have never dreamed of making homemade sauerkraut six months ago.  I could easily go the rest of my life without eating store bought, canned kraut!


New batch started tonight, I only had 3 small cabbage heads, I could totally have room for a total of 5 maybe 6 heads of cabbage.  I will remember for next time.