The question of storing lacto-fermentation has been brought up. One of the beauties of lacto-fermentation is that you don’t have to “can” them in a water-bath or pressure canner. The thought of boiling all that water in the middle of summer is stifling.
With lacto-fermentation, you store the uncooked, prepared vegetables or fruit (if you’re preserving fruit, you have to add whey from a cultured dairy product) in air-tight jars and store the jars in a cool place after the 2-4 day fermenting process, which takes place at room temperature. Fruit based products should be stored in the refrigerator and consumed within a couple of months. Vegetables can be stored in a cool place, like a basement or cellar, and will keep much longer. I have kept lacto-fermented vegetable stored in my room temperature pantry for up to 6 months with no signs of spoilage. (According to Sally Fallon’s Nourishing Traditions, “The occasional batch that goes bad presents no danger — the smell will be so awful that nothing could persuade you to eat it.”)
Sauerkraut connoisseurs say lacto-fermented vegetables get better with age and should be at least 6 months old before consuming. I don’t know how long LF vegetables will last in cool storage, but many months is reasonable.
I recently harvested some cabbage from my little garden, so I hope to make some kraut soon.