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Homemade sauerkraut is one of the easiest fermentation projects – and it can last a long time!
It is recommended that you consume sauerkraut within a month in order to ensure its freshness, quality, and safety. Sauerkraut can last several weeks (even months) if stored properly. To extend the shelf life of sauerkraut, we recommend refrigerating it.
The following article will explain how sauerkraut is made, how it achieves its long shelf life, and how to make it as fresh as possible!
What Is Sauerkraut?
In fact, some might argue that this simple fermented recipe has been around since humans first learned to ferment.
Simply put, sauerkraut is a mixture of finely chopped cabbage and salt.
Sauerkraut is a delicious, nutritious, and highly customizable food that is also shelf stable because it is fermented.
The fermentation process of sauerkraut relies on the formation of lactic acid – and if you’ve heard of lactic acid before, you might have heard of it when making yogurt.
The interesting thing is, sauerkraut contains no dairy, but has more probiotics than yogurt!
The recipe for sauerkraut does not originate from Germany, though it is derived from a German word.
After its uses and benefits were recognized by the medical community – and foodies in general – its name was popularized over decades.
Sauerkraut is a regional specialty. Some regions stick closely to the original recipe, while others add aromatics, spices, and other ingredients to enhance the flavor profile.
The Secret To Sauerkraut’s Longevity
In the presence of salt, cabbage undergoes chemical changes that expel most of its excess liquid.
Afterwards, cabbage is left to ferment in its juices, which also prevents oxidation and rot.
Submerged cabbage will survive and stay fresh, whereas cabbage that sticks out of the liquid will likely grow mold and go bad.
The fermentation process happens in three stages:
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Initial Stage
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The priming stage
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Fermentation peak
1. Initial Stage
Initially, cabbage is left in a cool, dark place to grow “good” bacteria cultures.
As the environment becomes more favorable for them to thrive, these bacteria become more prevalent in the air.
Due to salt and other chemical changes, the pH of the liquid starts to decrease at this stage, and that causes the mixture to be acidic. The cabbage may also contain some bad bacteria at this point.
As the cabbage sits, the pH drops, inhibiting the growth of harmful bacteria in the jar. This drop in pH and the initial bacteria growth leads to the next stage.
2. Priming Stage
At this point, the acidity of the liquid is too high for harmful bacteria to survive – but luckily, it allows the good bacteria to flourish!
By cultivating certain bacteria in this stage, the cabbage is further processed and the pH is further lowered.
As these changes take place, the cabbage’s flavor and texture slowly begin to change as it prepares for the final fermentation stage!
3. Peak Fermentation Stage
A significant drop in pH triggers the Lactobacillus species to take over and begin converting the leftover sugars.
It is the final stage of fermentation and when the cabbage develops all its favorable characteristics – and further fermentation can only increase its acidity and saltiness.
Depending on ambient conditions, it may take longer for the cabbage to ferment after the initial stage of the process.
Characteristics Of Sauerkraut
Let’s first discuss some of the characteristics that make sauerkraut so resilient before discussing its shelf life.
Flavor
The cabbage adds just a touch of earthiness to the tangy and salty taste of sauerkraut.
When sauerkraut is at its peak fermentation, it does not have a fishy, funky, or unpleasant flavor. Instead, it becomes tangier – and many people prefer that flavor.
The saltiness of plain sauerkraut makes it perfect for pairing with meats, vegetables, and condiments.
Texture
The crunchy texture of cabbage is maintained even when fermented, which is why sauerkraut is so addictive!
The texture of sauerkraut will be firm when fermented properly. It won’t be as firm as fresh cabbage, but it will be very close.
People who end up with a botched batch of sauerkraut complain that the cabbage is soft and tender, which is completely incorrect. If you end up with soft cabbage, the fermentation process failed.
As a side note, some people like to add spices and aromatics to the jar – in most cases, these spices will retain most of their original texture, apart from a few changes due to hydration and acidity.
Uses
For quick recipes, most people keep sauerkraut on hand since it lasts a long time.
To enhance the flavor and texture of sandwiches and other meat-based recipes, it is usually added to sandwiches.
In addition to being customized with spices and other condiments, sauerkraut can also be consumed on its own.
A simple and nutritious sandwich can be made with it, or it can even be added to salads or slaws to add a whole new flavor profile to them!
How To Make And Store Sauerkraut
Despite sauerkraut’s high resistance to harmful bacteria, it still needs proper storage techniques to maximize its shelf life. The great thing about this fermented treat is that the best way to store it is also part of the process!
To maximize the shelf life of sauerkraut, let’s make and store it simultaneously.
Ingredients
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Airtight jar
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Salt
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Cabbage, finely chopped
Instructions
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Chop the cabbages after removing the cores.
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Whether you want a fine or thick chop is up to you.
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For a balanced and crunchy mouthfeel, use a combination of fine and thin chops.
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Add salt using the 2% method to the cabbage in a large bowl.
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When using the 2% method, you add two percent of the weight of the chopped cabbage. You can eyeball this measurement, but a digital weighing tool will give you the best results.
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Calculate the amount of salt you need by multiplying the weight of the cabbage by 0.02, which should give you a great-tasting and not-too-sour sauerkraut.
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Mix the cabbage with clean hands for about 5–8 minutes after adding salt – this will release some of the cabbage’s water.
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Ensure all of the mixed cabbage is submerged in liquid by placing it in an airtight jar.
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By pressing down on the cabbage, you will compress the pieces in the jar and raise the water level.
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You can add enough water to completely submerge the cabbage if there is not enough water in the jar.
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To keep the cabbage submerged, add a layer of food-safe plastic wrap and a weighted object.
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Make sure you keep the jar cool and dry, and out of the sun. Ferment for about 2–3 weeks, depending on how strong you like your pickles.
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Burp the jar daily by gently twisting the lid to release pressure, then tighten it again.
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Adding oxygen to the jar may reduce its shelf life and quality. Do not remove the lid to burp the jar.
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The flavor and consistency of the sauerkraut should be checked after 2–3 weeks.
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Continue fermenting it in the fridge for another week if it isn’t salty enough.
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When it’s done, you can eat it straight from the jar!
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Homemade Sauerkraut
Preparation time: 20 minutes
Time extension: 21 days
20 minutes in total
In spite of its high resistance to harmful bacteria, sauerkraut still needs proper storage techniques to preserve its shelf life. The cool thing about this delicious fermentation recipe is that storage is also part of the process!
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Ingredients
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Jar with an airtight seal
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Sodium
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Finely chopped cabbage
Instructions
Chop the cabbages after removing the cores.
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Depending on your preference, you can chop finely or thickly.
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For a balanced and crunchy mouthfeel, use a combination of fine and thin chops.
Add salt using the 2% method to the cabbage in a large bowl.
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You can eyeball this measurement, but for the best results, we recommend using a digital weighing tool.
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Calculate the amount of salt you need by multiplying the weight of the cabbage by 0.02, which should give you a great-tasting and not-too-sour sauerkraut.
After adding the salt, mix the cabbage with clean hands for about 5–8 minutes – this will help release some of its water.
Ensure that all the mixed cabbage is submerged in water before transferring to an airtight jar.
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By pressing down on the cabbage, you will compress the pieces in the jar and raise the water level.
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Add enough water to completely submerge the cabbage if there is not enough water in the jar.
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You can add a layer of food-safe plastic wrap on top and a weighted object to keep the cabbage submerged.
5. Ferment for about 2–3 weeks in a cool, dry place. Keep away from sunlight.
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Burp the jar daily by gently twisting the lid to release pressure, then tighten it again.
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When burping the jar, don’t remove the lid – the extra oxygen may lower the shelf life and quality of the sauerkraut.
Check the flavor and consistency of the sauerkraut after 2–3 weeks.
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Keep fermenting it in the fridge for another week if it isn’t salty enough.
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When it’s done, you can eat it straight from the jar!
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How Long Does Sauerkraut Last In The Fridge?
You can store sauerkraut at room temperature for up to a month, but once opened, it should be refrigerated to extend its shelf life.
In order to ensure the quality and protect the sauerkraut from environmental factors, refrigeration is a foolproof method.
Since the jar will not be opened during the fermentation process, except for burping, the sauerkraut will remain safe from external influences such as oxygen and contamination.
You can keep an unopened jar of sauerkraut for several months in this refrigerator!
A longer fermentation time will result in a stronger flavor profile that might not appeal to everyone, but as far as storage is concerned, it will easily survive the test of time if left unopened and at room temperature.
As soon as you open the jar, air and bacteria rush in. This is why you must refrigerate an opened jar of sauerkraut.
Sauerkraut Storage Chart
Here is a chart showing how long sauerkraut can be stored under various conditions:
Room Temperature (Unopened)2–3 monthsRoom Temperature (Opened)1–2 weeksRefrigerated (Unopened)*Up to 6 monthsRefrigerated (Opened)*1 month*Stored at 40°F
Signs Of Spoilage
You can use a few metrics to determine the overall quality of fermentation projects to detect spoilage.
There are a few signs of spoiled sauerkraut you need to watch out for.
Color
Check for color changes in or around the cabbage to detect spoilage. If you see any odd colors developing, then this is a sure sign of spoilage.
Detect any stark color differences around the jar and under the jar as well.
If you’re fermenting anything, it’s a good idea to use a clear, see-through glass container.
Odor
Fermentation projects are usually doomed by a bad odor.
It will either have a faint salty scent or a neutral odor.
Check for odor changes whenever you open the jar for consumption if you smell sulfur or other strong aromas.
The quality of the storage and the ambient weather conditions can influence when sauerkraut goes bad.
Off-Putting Flavor
Despite its tanginess, sauerkraut has a very balanced flavor profile that most people find tolerable.
However, if you notice bitterness or any off-putting flavors in recently fermented sauerkraut, it could indicate spoilage.
In the case of fresh cabbage, always check it for bitterness and proceed only if it tastes as expected. If it tastes bitter, something went wrong during fermentation.
I suggest you discard the batch, rinse your mouth, and retry the project after spitting out the sauerkraut.
Loss Of Texture
Sauerkraut that breaks apart when scooped out is bad. Remember, what you put in the jar is what you should get out.
As long as the cabbage remains firm and has a distinct crunchy texture, it is not bad. However, if it becomes paste or breaks apart, it is bad.
Sauerkraut Cloudiness — Good Or Bad?
It doesn’t necessarily mean your sauerkraut is spoiled if it accumulates cloudiness!
A cloudy fermentation process indicates that the fermentation process is proceeding as intended by nature.
It is also possible to see powdery deposits around the jar’s bottom, which is a natural fermentation process.
You should however watch out for other nefarious changes masquerading as natural processes.
Cloudy liquid, slime, or color changes, for example, indicate spoilage when they are accompanied by thickening.
The sauerkraut should be discarded if this happens and the fermentation process should be started fresh (using clean equipment).
Related Questions
Fermented sauerkraut is a very healthy and simple fermented recipe that can last for a very long time at room temperature.
After knowing how long it can last in different conditions, here are some related questions!
Can you freeze sauerkraut?
You can freeze sauerkraut, but it’s not recommended because freezing it will kill all the healthy bacteria in the mix and render the sauerkraut lifeless. Freezing temperatures may also affect the overall quality and texture of the cabbage.
To enjoy the full benefits of sauerkraut along with the optimal flavor and texture, it should only be refrigerated.
Can you mix leftover sauerkraut with fresh sauerkraut?
It is possible to mix leftover sauerkraut with a fresh batch. This will not affect the shelf life of the food, but it may increase its acidity and flavor.
This “reiterated sauerkraut” is a bit too strong for some people, but you can experiment with other ingredients to get other flavors!
Can you use a rolling pin to compress sauerkraut?
Using a rolling pin, you can mix and compress sauerkraut. Add the cabbage and salt to a zip-lock bag and seal it. Then roll it a few times to mix it.
For people with arthritis who can’t compress the cabbage by hand, this is a great alternative.
Just don’t store or ferment the sauerkraut in the plastic bag, especially if you are looking for long shelf life.
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