Description
Used to pour sauerkraut juice down the sink? Big mistake. That tangy liquid is packed with probiotics, vitamins, and minerals—and storing it right keeps it fresh for months.
Ingredients
- Fresh sauerkraut with active fermentation
- Clean glass jars with tight lids
- Refrigerator (35–40°F / 2–4°C)
- Clean spoons or utensils
- Optional: Ice cube trays for freezing
Instructions
- Transfer sauerkraut juice into clean glass jars once fermentation is done (about 3–4 weeks at room temperature).
- Seal jars tightly and store in the refrigerator at 35–40°F.
- Use clean utensils each time to avoid contamination.
- Consume within 4–6 months for best quality.
- If desired, freeze portions in ice cube trays for cooking use (probiotics won’t survive freezing).
- Check regularly for signs of spoilage—off smell, mold, or slimy texture means discard.
Notes
Sauerkraut juice is probiotic-rich and nutrient-dense. Drink 1–2 ounces daily, mix into dressings, or stir into smoothies after cooking for gut health and flavor. Always store in glass, never plastic.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Fermentation & Storage
- Method: Cold Storage
- Cuisine: Fermented Foods
Nutrition
- Serving Size: 1 ounce
- Calories: 5
- Sugar: 0g
- Sodium: 200mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Keywords: sauerkraut juice, probiotics, gut health, fermentation, storage tips