After a little bit over two months, I’m pulling the plug on the fermentation phase of this sauerkraut and moving on to the consumption phase of this batch. There was only a couple of things that I did to the sauerkraut before placing it into the fridge.
1) Cleaned and sanitized a 1 gallon glass jar (it was from a batch of pickles I bought last year at Sam’s Club.)
2) I squeezed all the brine out of the sauerkraut, leaving the brine in the fermentation bucket.
3) With the remaining brine in the fermentation bucket. I racked the brine to a stock pot and brought it to a rolling boiling, and kept it boiling for 15 minutes before cooling it down to room temperature in an ice bath.
4) Once the brine was cooled, I poured it back over the sauerkraut in the jar, just until the sauerkraut was covered in brine.

Now its time for me to start making some Reuben sandwiches at home, so I can consume all this sauerkraut. Good thing I didn’t buy more cabbage before St. Patrick’s day when it was $0.09 a lb, to start a second batch of sauerkraut. Since then I really would have had sauerkraut up the wazoo!