[Magdalen] Sauerkraut.

[Brian Reid]

The whole point of sauerkraut is to preserve cabbage. Well, also to make 
it taste better.
If it's factory-made sauerkraut it is pasteurized and unopened will last 
longer than you will.
If it's artisanal, home-made, organic, etc it will last a year in the 
fridge and several months at room temperature.

I always keep a supply of unpasteurized artisanal sauerkraut on hand to 
make Zelňáky (Czech pancakes). Zelňáky are hard evidence that God loves us.