The original packaging was a vacuum sealed whole head of cabbage in a little bit of brine. I am unsure of how to store it after opening. It's unpasteurized.
I've cut it in half, and it's currently resting in plastic freezer bags in the refrigerator.
Google gave me some information, but most of it has to do with keeping the shredded cabbage submerged in the brine for optimal results. So... do I need to cut it up, find a glass jar and make my own brine to store it in?
Can I freeze it? Would that affect the taste and/or its probiotic properties?
Submitted February 15, 2015 at 03:18AM by hung-bunny http://ift.tt/1BcAaNV AskCulinary
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