While on holiday, I did some sauerkraut and loved it, which got me on a bit of a veggie fermentation kick, but with not enough jars (and a little digging online), I made up a bunch of different vacuum-sealed bags of veggies to ferment.
Today I opened a few of the bags and they're nicely fermented. I put them in ziplock bags in the fridge, but I am going on holidays for six weeks quite soon. I'm wondering if they will still be good when I get back. Although I now have enough jars, I don't have enough room in my fridge to keep them all in jars. Most of them don't have enough brine to cover the veggies, so I'm wondering if they will still be good when I'm gone, as long as I try to get most of the air out of them.
I'm thinking of leaving some of the veggies in vacuum bags, and putting them directly in the fridge without opening them. I could also possibly vacuum seal some of the veggies I've opened, but I think I'd have to remove the brine, and even then, they may be too moist to seal.
I also have two 3L jars of sauerkraut that are mostly full, but there is not brine over the top. Will these likely still keep okay in the fridge?
Any thoughts on how best to keep them while I'm away would be much appreciated. I suppose it was a bit silly to do so much fermenting a few weeks before going out of the country, but I'm hoping everything will keep alright while I'm gone. (I assume that the bacteria will protect them for the most part, but I'm not sure about mold...)