My wife and I have been fermenting sauerkraut and kimchi for 4-5 years. Once fermented we pack it into 8 oz., 16oz., and 32 oz. mason jars with banded lids and sell at a local farmers market. We have been inspected there by the County BOH multiple times.
Last winter we tried a new farmers market in a different county. The BOH lady there had problems with our "packaging". We are in Indiana and are home based vendors. As such, we cannot sell canned or hermetically sealed foods.
Our jars are not hermetically sealed. Brine often leaks out because it is still fermenting. We recommend to customers refrigerate it once home unless they WANT it to continue to ferment, which is fine also.
Anyway, she suggested plastic tubs for storage. Has anyone heard of this? Is that an acceptable storage method for fermented sauerkraut even if refrigerated? Sounds like trouble to me...
Thanks,
Mike
