If you use a fermentation pot (like the ones with water in the lid) you can keep it for 1-2 years in the cellar, and maybe in the house, if it's not super hot. As long as you don't open it and you don't allow the water to evaporate completely (this is actually the biggest problem). The fermentation has replaced all the oxygen, so it's kinda like a vacuum in there.
I love some good old fermented cabbage, done simple like this.
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