How Long Does Sauerkraut Last?
Sauerkraut is one of the easiest fermentation projects that you can do at home — and it can also last a decent amount of time!
How long does sauerkraut last? Sauerkraut can last up to several weeks (even months) if stored properly. In most cases, you should try to consume a jar of sauerkraut within a month for guaranteed freshness, quality, and safety. We recommend refrigerating sauerkraut to further extend its shelf life.
Read below to learn more about sauerkraut, how it is made, how it achieves its long shelf life, and how to maximize its freshness and quality!
What Is Sauerkraut?
The basic recipe for sauerkraut has been around for centuries. Some might even suggest that this simple fermented recipe has been around since humans first learned the art of fermentation.
In its essence, sauerkraut is just a mixture of finely chopped cabbage and salt — that’s it.
But what you get from this simple mixture is purely nutritious, delicious, and highly customizable. Not to mention, since sauerkraut is fermented, it also boasts great shelf stability.
Sauerkraut ferments via the formation of lactic acid — and if you think you’ve heard “lactic acid” before, then you might have heard it being mentioned when making yogurt and other fermented food.
But here’s the interesting part: sauerkraut contains no dairy, but has all the probiotics of yogurt — and then some!
Even though “sauerkraut” is derived from a German word, the recipe did not originate in Germany.
Its name was instead popularized over decades after its uses and benefits became recognized by the medical community — and among foodies in general.
Every region has its version of sauerkraut. Some keep it simple and stick to the original recipe, while others try to venture out by adding aromatics, spices, and other ingredients that increase the overall flavor profile of this superfood.
The Secret To Sauerkraut’s Longevity
When cabbage is mixed with salt, it undergoes chemical changes that expel most of the excess liquid inside the vegetable.
The cabbage is then left to ferment while submerged in its juices, which also creates a barrier to combat oxidization and rot.
This barrier of liquid is so important that any cabbage that sticks out of the liquid will likely grow mold and go bad, while the submerged cabbage will survive and stay fresh.
The fermentation process happens in three stages:
- Initial Stage
- Priming Stage
- Peak Fermentation Stage
1. Initial Stage
In the initial stage, the cabbage is left in a cool and dark place where it slowly begins to grow cultures of “good” bacteria.
These bacteria are present in the air and start to populate as the environment becomes more favorable for them to flourish.
At this stage, the cabbage may also contain some bad bacteria, but due to the presence of salt and other chemical changes, the overall pH of the liquid starts to decrease, which makes the mixture acidic.
The longer the cabbage sits, the lower the pH gets, which inhibits the growth of harmful bacteria in the jar. This drop in pH and the growth of initial bacteria leads to the next phase.
2. Priming Stage
During this stage, the acidic content of the liquid becomes too high for harmful bacteria to survive — but luckily, it allows the good bacteria to grow unimpeded!
This stage cultivates specific bacterial species that further process the cabbage and lower the pH even further.
These changes slowly affect the overall flavor and texture of the cabbage while priming it for the final stage of the fermentation process!
3. Peak Fermentation Stage
Once the pH has significantly dropped, the Lactobacillus species take over and begin to convert the leftover sugars in the cabbage.
This is the final stage and is usually the peak of the fermentation process as it is when the cabbage develops all of the favorable characteristics — and leaving it to ferment further may only make it more acidic and taste saltier.
The process takes about 2–3 weeks from the initial stage, but depending on ambient conditions, the cabbage may take more time to ferment.
Characteristics Of Sauerkraut
Before we get into the shelf life of sauerkraut, let’s first discuss the important characteristics that give it its resilience.
Flavor
Sauerkraut has a tangy and salty flavor with just a bit of earthiness from the cabbage.
Contrary to popular belief, sauerkraut does not have a fishy, funky, or unpleasant flavor to it, even when it is at peak fermentation. Instead, sauerkraut might become tangier — which many people find to be very delicious!
Plain sauerkraut can add contrast to recipes. Its saltiness plays extremely well with meat, vegetables, and condiments.
Texture
Even when fermented, cabbage maintains most of its crunchy texture — this is one of the reasons why sauerkraut is so good and borderline addicting!
When fermented correctly, sauerkraut will always have a firm texture. It won’t exactly be like eating fresh cabbage but it will come very close to the texture of raw cabbage.
Most people who end up with a botched batch of sauerkraut complain that the cabbage takes on a soft and tender texture, which is completely wrong. If you end up with soft cabbage, you can assume that the fermentation process has failed.
On a side note, some people like to add spices and aromatics to the jar — in most cases, these spices will also retain most of their original texture, apart from a few changes due to hydration and the acidic content of the mixture.
Uses
Since sauerkraut can last a long time, most people like to keep it at hand for quick recipes.
It is an excellent source of nutrition and flavor that is usually added to sandwiches and paired with other meat-based recipes to give them an elevated flavor and texture.
Sauerkraut can also be consumed on its own, especially when it is customized with spices and other condiments.
Some people might even add it to salads or slaw recipes to give them an altered flavor profile! You can even simply top it on toasted bread and enjoy it as a simple and nutritious sandwich.
How To Make And Store Sauerkraut
Even though sauerkraut is highly resistant to harmful bacteria, it still requires proper storage techniques to get the most out of its shelf life. The cool thing about this delicious fermentation recipe is that the best way to store it is also part of how it’s made!
Let’s take a look at how you can make and store sauerkraut at the same time for the best shelf life.
Ingredients
- Airtight jar
- Salt
- Cabbage, finely chopped
Instructions
- Remove the core from the cabbages, then chop as desired.
- You can either go with a fine chop or a thick chop, depending on your preference.
- We recommend a combination of a fine and thin chop for a balanced and crunchy mouthfeel in recipes.
- Transfer the cabbage to a large bowl and add salt using the 2% method.
- The 2% method requires adding two percent of the weight of the chopped cabbage. You can eyeball this measurement, but for the best results, we highly recommend that you use a digital weighing tool.
- Multiply the weight of the cabbage by 0.02, which should give you the quantity of salt needed to get a great-tasting and not-too-sour sauerkraut.
- Once you have added the salt, begin mixing the cabbage. Use clean hands and try to press and mix the cabbage for about 5–8 minutes — this will release some of the water in the cabbage.
- Transfer all of the mixed cabbage and the water into an airtight jar. Make sure that all the cabbage is submerged in liquid.
- You can do this by pressing down on the cabbage using any cylindrical tool — this will compress the pieces in the jar and bring up the water level.
- If there isn’t enough water in the jar, simply add enough water to completely submerge the cabbage.
- Optionally, add a layer of food-safe plastic wrap on top and add a weighted object to keep the cabbage submerged.
- Store the jar in a cool and dry place — make sure to keep it away from sunlight. Ferment for about 2–3 weeks.
- Make sure that you “burp” the jar daily by slightly twisting the lid to release pressure, then tighten it back up.
- Do not remove the lid to burp the jar — the added oxygen may lower the shelf life and quality of the sauerkraut.
- After 2–3 weeks, check the flavor and consistency of the sauerkraut.
- If it isn’t salty enough, then continue fermenting it in the fridge for another week.
- If it is done, then you can enjoy it straight from the jar!
Homemade Sauerkraut
Even though sauerkraut is highly resistant to harmful bacteria, it still requires proper storage techniques to get the most out of its shelf life. The cool thing about this delicious fermentation recipe is that the best way to store it is also part of how it's made!
Ingredients
- Airtight jar
- Salt
- Cabbage, finely chopped
Instructions
1. Remove the core from the cabbages, then chop as desired.
- You can either go with a fine chop or a thick chop, depending on your preference.
- We recommend a combination of a fine and thin chop for a balanced and crunchy mouthfeel in recipes.
2. Transfer the cabbage to a large bowl and add salt using the 2% method.
- The 2% method requires adding two percent of the weight of the chopped cabbage. You can eyeball this measurement, but for the best results, we highly recommend that you use a digital weighing tool.
- Multiply the weight of the cabbage by 0.02, which should give you the quantity of salt needed to get a great-tasting and not-too-sour sauerkraut.
3. Once you have added the salt, begin mixing the cabbage. Use clean hands and try to press and mix the cabbage for about 5–8 minutes — this will release some of the water in the cabbage.
4. Transfer all of the mixed cabbage and the water into an airtight jar. Make sure that all the cabbage is submerged in liquid.
- You can do this by pressing down on the cabbage using any cylindrical tool — this will compress the pieces in the jar and bring up the water level.
- If there isn’t enough water in the jar, simply add enough water to completely submerge the cabbage.
- Optionally, add a layer of food-safe plastic wrap on top and add a weighted object to keep the cabbage submerged.
5. Store the jar in a cool and dry place — make sure to keep it away from sunlight. Ferment for about 2–3 weeks.
- Make sure that you “burp” the jar daily by slightly twisting the lid to release pressure, then tighten it back up.
- Do not remove the lid to burp the jar — the added oxygen may lower the shelf life and quality of the sauerkraut.
6. After 2–3 weeks, check the flavor and consistency of the sauerkraut.
- If it isn’t salty enough, then continue fermenting it in the fridge for another week.
- If it is done, then you can enjoy it straight from the jar!
How Long Does Sauerkraut Last In The Fridge?
Sauerkraut can easily survive in a cool and dry place for up to a month at room temperature but to truly get the most out of its shelf life, you can also refrigerate it, especially once opened!
Refrigeration is a foolproof method for ensuring the quality of the sauerkraut and for protecting it from the environment.
See, during the fermentation stage, the jar will not be opened, except for the twist-release method required for burping — this means that the sauerkraut will remain safe from external factors such as oxygen and contamination.
In this refrigerator, you can keep an unopened jar of sauerkraut for several months!
Please keep in mind that a longer fermentation time will give it a stronger flavor profile that might not suit everyone, but as long as its storage is concerned, it will easily survive the test of time if left unopened and at room temperature.
However, as you open the jar and start to consume the sauerkraut, you will be opening the floodgates for air and bacteria to rush in. This is when refrigerating an opened jar of sauerkraut makes more sense!
Sauerkraut Storage Chart
Here is a chart showing the storage life of sauerkraut in various conditions:
| Storage Method | Storage Duration |
|---|---|
| Room Temperature (Unopened) | 2–3 months |
| Room Temperature (Opened) | 1–2 weeks |
| Refrigerated (Unopened)* | Up to 6 months |
| Refrigerated (Opened)* | 1 month |
| *Stored at 40°F | |
Signs Of Spoilage
Detecting spoilage in fermentation projects can be difficult, but you can use a few metrics to determine the overall quality of the process.
Here are some potential signs of spoiled sauerkraut that you need to look out for.
Color
The best way to detect spoilage is to check for color changes. If you see any odd color developing in or around the cabbage, then this will indicate spoilage.
Check around the jar to detect any stark color differences. We recommend that you also check under the jar.
A great tip would be to use a clear, see-through glass container for all your fermentation projects.
Odor
A bad odor is usually bad news when it comes to fermentation projects.
Sauerkraut will either only have a faint salty aroma or a neutral scent that smells like nothing.
But if you get a hint of sulfur or other strong aromas, then this would likely indicate spoilage. Check for odor changes whenever you open the jar for consumption.
Sauerkraut may go bad slowly, depending on ambient weather conditions and the overall storage quality.
Off-Putting Flavor
Despite its tanginess, sauerkraut has a very balanced flavor profile that is easily tolerable by most people.
But if you get hints of bitterness or any off-putting flavors from a recently fermented batch of sauerkraut then this could indicate spoilage!
Always check fresh cabbage for bitterness and only proceed if the cabbage tastes as expected. If the cabbage turns out bitter, then something might have gone wrong during the fermentation process.
Please spit out the sauerkraut, rinse your mouth, discard the batch and retry the project.
Loss Of Texture
If the sauerkraut breaks apart when you scoop it out then this would mean that it has gone bad. Remember, what you put in the jar is exactly what should come out — with very few changes.
The cabbage will remain firm and will have a distinct crunchy texture. But if it turns to paste or breaks apart, then this would indicate that the cabbage has gone bad.
Sauerkraut Cloudiness — Good Or Bad?
If your jar of sauerkraut accumulates cloudiness, then this wouldn’t necessarily indicate spoilage!
The formation of cloudiness is a natural phenomenon that indicates that the fermentation process is progressing as intended.
You might even see some powdery deposits at the bottom or around the jar, which is also considered a natural process of fermentation.
However, we highly recommend that you look out for other nefarious changes that can disguise as natural processes.
For example, if the cloudiness is accompanied by a thickness in the liquid, slime, or color changes, then this will indicate spoilage.
If this happens, you should consider discarding the sauerkraut and retrying the fermentation process by starting fresh (with clean and sanitized equipment).
Related Questions
Sauerkraut is an extremely healthy and simple fermented recipe that can be stored at room temperature for a very long time.
Now that you know how long it can last in different conditions, here are some related questions!
Can you freeze sauerkraut?
While you can freeze sauerkraut, it isn’t advised because freezing it will kill all the healthy bacteria in the mixture and render the sauerkraut lifeless. Freezing temperatures may also affect the overall quality and texture of the cabbage, too.
If you want to enjoy the full benefits of sauerkraut along with the optimal flavor and crunchy texture, then we recommend that you only refrigerate it.
Can you mix leftover sauerkraut with fresh sauerkraut?
Yes, you can mix leftover sauerkraut with a fresh batch. This step will not affect the shelf life of the food, but may increase its acidity and flavor.
Some people find this “reiterated sauerkraut” to be a bit too strong. But you can experiment with other ingredients to get a range of interesting flavors!
Can you use a rolling pin to compress sauerkraut?
Yes, sauerkraut can be mixed and compressed using a rolling pin. Just add the chopped cabbage and salt to a zip-lock plastic bag and seal it. Then use a rolling pin to mix it a few times on each side.
This is a great alternative for people with arthritis who can’t compress the cabbage with their hands.
Just don’t store or ferment the sauerkraut in the plastic bag, especially if you are looking for long shelf life.
