Preserving the Crunch and Tang: How Long Will Sauerkraut Last?

Preserving the Crunch and Tang: How Long Will Sauerkraut Last?

Have you stocked up on sauerkraut, drawn by its vibrant tang and satisfying crunch? You've been adding it to everything—sandwiches, salads, and even your morning eggs. But now, as you glance at the half-empty jar sitting a little too long on the counter, a question crosses your mind: Does sauerkraut go bad if not refrigerated?

Though sauerkraut was originally created as a preserved food, can you leave it out for a longer period? This blog aims to address common concerns about sauerkraut storage and spoilage. Learn the factors that affect its shelf life, how to recognise signs of spoilage and the best ways to keep it fresh and delicious. Let's make the most out of sauerkraut preservation and enjoy its tangy goodness safely and confidently!

What is sauerkraut?

Sauerkraut, a culinary staple in many cultures, is essentially a fermented cabbage dish renowned for its tangy and salty flavour. This simple yet ingenious dish is created through a natural fermentation process:

  • Shredding and salting: Fresh cabbage is finely shredded and layered with salt. The salt draws moisture from the cabbage, forming a brine crucial for fermentation.

  • Lactic acid bacteria transition: The salty environment encourages lactic acid-producing bacteria (LABs) to flourish, enabling them to overpower harmful bacteria with beneficial ones. This microbe-friendly setting is vital for successful fermentation.

  • Sugar conversion: As bacteria consume the natural sugars in cabbage, they produce lactic acid as a byproduct. This process imparts the characteristic sour flavour to sauerkraut and helps stabilise the cabbage, preventing spoilage.

  • Long-lasting preservation: The increasing acidity levels inhibit the growth of spoilage-causing microbes, converting fresh cabbage into a long-lasting preserved food.

The popularity of sauerkraut goes beyond taste and preservation. It is also noted for its exceptional nutritional value and probiotic content, which supports gut health and overall well-being.

Nutrition

Amount per serving (100 g)

Calories

19

Carbohydrates

4.3 g

Sugar

1.8 g

Protein

0.9 g

Fiber

2.9 g

Fat

0 g

Sodium

661 mg

Potassium

170 mg

Vitamin C

24% of the daily value (DV)

Are you confused about what probiotics do for you? Here's a video from The Good Bug detailing how probiotics can help in your weight loss journey!

But wait, there's more to this tangy delight; let's talk about the different types of sauerkraut you'll encounter in a store!

Types of sauerkraut

Sauerkraut's enduring popularity has led to a wide array of options in the market today. Walk into a grocery store, and you'll find labels boasting 'fermented' or 'pasteurised,' which paint a vivid picture of how the sauerkraut was made and what you can expect in terms of flavour and storage needs. Let's break down the most common types of sauerkraut:

  • Homemade vs. store-bought: Homemade sauerkraut is crafted in personal kitchens, often using traditional methods. On the other hand, store-bought sauerkraut is produced commercially, undergoing various processing techniques and containing additional preservatives. Homemade sauerkraut has a relatively short shelf life compared to its store-bought counterpart and must be refrigerated to keep the good bacteria alive.

  • Pasteurised vs. unpasteurised: The core difference between pasteurised and unpasteurised sauerkraut is the presence of probiotics. Pasteurisation involves heating the sauerkraut to kill off bacteria and extend its shelf life. Though it is easier to store pasteurised sauerkraut at room temperature, it strips away the probiotics that make it a gut-friendly food. Unpasteurised sauerkraut retains these live cultures but requires refrigeration to maintain its freshness and prevent spoilage.

  • Canned vs. jarred: Canned sauerkraut is heat-processed and sealed in metal cans, offering the kind of longevity that pantry staples are beloved for. Its sturdiness against time is one reason it remains a popular choice for those wanting to stock up without worrying about frequent spoilage. Jarred sauerkraut is typically packed in glass jars, often with a brine solution. These can either be pasteurised or unpasteurised.

Each sauerkraut type has distinct characteristics and different storage requirements. Knowing the type of sauerkraut you have will help you determine how best to preserve its freshness and prevent spoilage.

Next, let's get into whether leaving it out is a risky move!

Does sauerkraut go bad if not refrigerated?

Sauerkraut, being a fermented food, is inherently designed for longevity. The lactic acid produced during fermentation acts as a natural preservative, inhibiting the growth of harmful bacteria. However, even with this natural defense, sauerkraut isn't invincible. Like any food product, it comes with a "best by" date, and its longevity can be affected by storage conditions, especially once opened.

Now, what happens when you leave opened sauerkraut out on the kitchen counter? While a short period at room temperature might not immediately spell disaster, prolonged exposure can significantly impact its quality and safety. Room temperature air can cause the sauerkraut to dry, leading to the growth of undesirable bacteria and reducing the probiotic content.

The following factors can determine whether or not sauerkraut will go bad:

  • Container type: Trust your container. Sauerkraut's standoff with spoilage depends greatly on how it's stored. Choosing an airtight container will minimise exposure to oxygen and airborne contaminants, slowing down spoilage. A loosely sealed container or leaving it exposed allows for faster bacterial growth and oxidation.

  • Storage environment: High temperatures and humidity accelerate bacterial activity and spoilage. Opt for a cool, dry location away from direct sunlight. Storing the sauerkraut post-fermentation in an environment above 80°F (26°C) would be its downfall, turning it soft and inedible.

  • Preparation method: Pasteurised sauerkraut, having undergone heat treatment, generally has a longer shelf life at room temperature compared to unpasteurised varieties. Homemade sauerkraut, depending on the sanitation and fermentation process, may be more susceptible to spoilage.

While sauerkraut's fermentation provides a degree of protection, leaving it unrefrigerated increases the risk of spoilage, affecting its taste, texture, and safety.

If you've got storage conditions down, it's time to understand the nitty-gritty of its shelf life under different scenarios!

Understanding the shelf life of sauerkraut

If you've got sauerkraut, how do you keep it? Whether it's a jar from the store, a batch you made yourself, or a trusty can from the pantry, knowing the shelf life is key to enjoying it at its best. Let's break down the longevity of each type so that you can keep your kraut crisp and tangy.

Store-bought sauerkraut

Store-bought pasteurised sauerkraut offers a convenient option for most people, particularly because of its extended shelf life, even when kept at room temperature.

  • On the kitchen counter: An unopened jar of store-bought sauerkraut can last on the kitchen counter until the 'best by' date on the label. However, remember to keep it in a cool, dark place and ensure the seal is intact. Once you open it, avoid leaving it on the counter for more than 5-7 days.

  • Refrigeration: Refrigeration significantly extends its life. Once opened, it typically lasts 4-6 weeks in the fridge. Pasteurised, unopened sauerkraut, stored in the refrigerator, can last 3-6 months past the best-by date, ensuring you have plenty of time to enjoy it.

Homemade sauerkraut

Homemade sauerkraut gives you control over the fermentation process, allowing you to customise its taste and texture. However, it is more susceptible to spoilage due to the lack of pasteurisation.

  • On the kitchen counter: Though homemade sauerkraut can be left on the kitchen counter for fermentation for 1-3 weeks, depending on the desired sourness, it must be moved to the refrigerator once fermented.

  • Refrigeration: After fermentation, transfer the homemade sauerkraut into airtight containers and store in the fridge. It can remain delicious and safe to eat for 3-6 months. If you maintain proper conditions, homemade sauerkraut could last even longer—possibly extending its freshness indefinitely.

Canned sauerkraut

Canning sauerkraut is a traditional method that ensures its longevity.

  • On the kitchen counter: Properly canned, unopened sauerkraut can last for years in a cool, dark place. Check the "best by" date.

  • Refrigeration: Once opened, it should be refrigerated and consumed within 5-7 days.

Jarred sauerkraut

Commercial sauerkraut also comes in glass jars, which offer a longer shelf life.

  • On the kitchen counter: Properly jarred sauerkraut can last for extended periods in a cool, dark place.

  • Refrigeration: Once you break the seal, the jar should be refrigerated promptly, and the sauerkraut should be used up within about 6 months.

If you've become all shelf-life savvy, let's tackle how to spot spoiled sauerkraut!

Signs of spoiled sauerkraut

While sauerkraut is known for its long shelf life, it's not impervious to spoilage. Leaving it too long at warm temperatures or neglecting proper storage can lead to unwanted changes, and consuming it can have adverse health effects. Here's how you can tell if your sauerkraut has gone bad:

  • Smell: A strong, foul odour is one of the most apparent signs that your sauerkraut may have spoiled. While sauerkraut naturally has a tangy, distinctive aroma, a rotten or putrid smell indicates that it's time to toss it out.

  • Colour: Observe the colour of your sauerkraut closely. It typically ranges from a pale yellow to a light beige. While slight browning at the top due to oxidation is common, extensive discoloration, such as dark spots or a drastic change in hue, suggests it's no longer safe to eat.

  • Texture: Fresh sauerkraut has a crisp and slightly firm texture. A slimy, mushy, or overly soft texture is a sign of bacterial overgrowth and spoilage.

  • Appearance: Mould is another red flag that your sauerkraut has gone bad. Fuzzy growths or unusual spots on the surface mean it's spoiled. Mould not only ruins the flavour but also poses health risks.

  • Taste: Although sauerkraut is naturally sour, an extremely strong or unusually unpleasant sourness indicates that the fermentation process has gone awry. Trust your taste buds; they are excellent judges of food safety.

  • Brine separation: A slight cloudiness in the brine is normal, but a distinctly cloudy brine with a separate, viscous liquid layer is a sign of potential spoilage.

It's always a good practice to check sauerkraut for these signs before consuming, regardless of how long you've stored it.

If you're keen on keeping it fresh—what's the proper way to store sauerkraut?

How to store sauerkraut properly?

Proper storage is the cornerstone of keeping your sauerkraut fresh and delicious. Whether you're using it as a versatile side dish or the star of your meal, these storage methods will help preserve its tangy crunch:

  • Refrigeration: The refrigerator is your sauerkraut's best friend. It is recommended to store sauerkraut in an airtight container in the refrigerator. This method helps extend its life, preserve its taste and probiotic benefits, and keep it fresh and crunchy for months. Refrigerated sauerkraut, whether opened or unopened, can last several months, provided it's submerged in the brine.

  • Freezing: Freezing is another viable option for storing sauerkraut. While it extends the shelf life to an impressive 8-12 months, it can alter the texture and potentially reduce the probiotic content due to the freezing process. Use freezer-safe containers or bags to store sauerkraut. Thaw it slowly in the fridge to help maintain as much of its original texture and tang as possible.

  • Avoid high-temperature and humid environments: High temperatures can invite harmful bacterial growth, while humidity can introduce moisture, which can accelerate spoilage. Store sauerkraut in a cool, dark place away from direct sunlight. If you must store it at room temperature, ensure it's in an airtight container and consume it within 3-4 weeks. For homemade sauerkraut, move it to a colder environment to halt the fermentation and preserve its quality.

Have you tucked away your sauerkraut properly? Let’s look at some practical tips to ensure peak freshness!

Practical tips for keeping sauerkraut fresh

Even with the best storage practices, a few extra steps can significantly extend the freshness and enjoyment of your sauerkraut. While opened sauerkraut can last for a couple of weeks or more if refrigerated, these practical tips will help you maximise its longevity and maintain its quality:

  • Keep the cabbage submerged in brine: The brine acts as a protective barrier against oxygen and harmful bacteria. Ensure the sauerkraut is always fully submerged in the brine to prevent spoilage. If it's not submerged, add a bit of filtered water or weak brine to cover it. Additionally, weigh down the cabbage with a small plate, cup, or freezer bag filled with liquid to keep everything submerged and safe from spoilage.

  • Maintain constant refrigeration: Avoid repeatedly taking the sauerkraut out of the refrigerator and letting it warm up. Constant refrigeration is crucial. When serving, take only the portion you need and immediately return the remaining sauerkraut to the fridge. Allowing sauerkraut to sit out and warm up can accelerate spoilage, which is easily avoidable with prompt refrigeration.

  • Use clean utensils: Always use clean utensils when handling sauerkraut. Avoid eating directly from the jar, using your fingers to retrieve sauerkraut, or reinserting a used utensil. This prevents the introduction of bacteria from other foods or surfaces and helps maintain the sauerkraut's freshness and prevent contamination.

Sauerkraut truly is a culinary delight, adding a zesty crunch to any dish, but how you store it can make all the difference. Though it has a long shelf life, leaving opened sauerkraut out can cause it to dry up and lose those magical probiotic benefits. So, ensure to keep your sauerkraut chilled in an airtight container for lasting freshness.

Now that you know sauerkraut can go bad if not refrigerated, would you take some time to store it properly? Remember, fresh is best, so savour the flavour while it lasts!

If you're eager to experience the vibrant tang of perfectly preserved sauerkraut, The Good Bug's fermented pickles are a must-try! Our locally made, small-batch fermented sauerkraut is packed with probiotic goodness, ready to elevate your culinary experience and support gut health. Check our website for more offerings and relish the delightful taste of expertly crafted sauerkraut!

References

https://wildbrine.com/how-long-does-sauerkraut-last/

https://livinggoodness.co.nz/blog/how-long-does-sauerkraut-last-once-opened

https://www.clevelandkitchen.com/blog/how-to-properly-store-sauerkraut

https://www.clevelandkitchen.com/blog/how-long-does-sauerkraut-last

https://makehealthyrecipes.com/how-long-does-sauerkraut-last/

 

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