It will freeze fine even with cooked potatoes. Just freeze what you will use for a meal in quart freezer zip-locks pushing all the air out. So many things freeze ok. Might lose a bit of that fresh-from-the-pot zip, but starting from frozen I always start with some fresh onion, celery, herb, or your apple...add the frozen on very low heat and cover to steam/thaw. Even the whole prepared meal with the sausage would be fine. For guests I like the fresh prepared but we never hesitate to freeze any leftovers for a quick mid-week meal for us.

Even slaws and pickles will freeze 'ok'. Just don't expect the 'crunch' if you prefer that. Most krauts are soft with liquid/juices.

We had a frost so I pulled some greens and heads of salad, chopped, then wilted/quick saute and froze topped off with some stock. (I'll add to winter soups). half pints.

Go for it and experiment. A freezer is just another preservation method.

We make our own and last weekends batch is about to go into the fridge. This is fermentation so it will be good for weeks/months. (DH goes through it and he will start another batch this weekend)...small batch fermentation. Just saying' I could freeze it if we got ahead of ourselves producing too much.

Small batch for us is so much more fun as he likes spicy and I adjust for mild. (he made a full crock of sauerkraut that was not edible this time last year. Good thing cabbage is cheap!!)....too salty and bland.

I use those same air-lock lids for making kimchi and pickles.

I did freeze the leftovers. Not homemade sauerkraut. I buy sauerkraut made with Riesling wine (sold in a big glass jar, from Bavaria). I don't come across it very often. Looking forward to eating it again. Thank you for your responses.

Oh, that sounds good, Seagrass. Where do you buy it?