Do I need to refrigerate sauerkraut?
Does Sauerkraut Need to Be Refrigerated? Unpasteurized (raw) sauerkraut requires refrigeration at all times, while its pasteurized cousin only after opening the container or jar. Of course, keeping unopened pasteurized sauerkraut in the fridge is also an option.
If you are not refrigerating your homemade sauerkraut (with store-bought kraut you should always follow the manufacturer's recommendation), it should be eaten within a month of opening, because the luke-warm air will cause it to dry out which can cause it to lose some probiotic benefits.
After about a month, the kraut tends to dry up, and most of the probiotic benefits vanish. That being said, we don't recommend leaving your sauerkraut unrefrigerated after you open it, and you should only store it in room temperature conditions if it is in an airtight, sealed container.
One of the first signs that the sauerkraut has gone bad is an off-smelling aroma. If the product emits a strong rotting odor, the sauerkraut has gone bad. Check if the fermented cabbage has taken on a weird texture or color. If there's significant texture or discoloration, discard the product.
While most fermented foods are safe, it's still possible for them to get contaminated with bacteria that can cause illness.
- Scoop sauerkraut into jars or freezer bags. Close the jar or bag tightly so no air can enter.
- Label the jar or bag with the date. Sauerkraut can stay good for up to three months in the refrigerator. ...
- Place the jar or freezer bag filled with sauerkraut on a shelf in your refrigerator.
If you want to enjoy the benefits of your naturally fermented sauerkraut, don't destroy the good enzymes and probiotics by heating it. It's fine to stir sauerkraut into a warm bowl of soup or sprinkle on the top of your meal.
To maximize the shelf life of canned or packaged sauerkraut after opening, refrigerate in a covered glass or plastic container. How long does opened canned sauerkraut last in the refrigerator? Sauerkraut that has been continuously refrigerated will keep for about 5 to 7 days.
Will lacto-fermented pickles or sauerkraut give you botulism? No. Fermenting foods creates an environment that botulism doesn't like.
Is Refrigerated Sauerkraut Better Than Canned? Refrigerated sauerkraut still contains live probiotics. It is therefore considered to be better than canned sauerkraut as the canning process often involves pasteurization.
Why is sauerkraut so good for you?
Sauerkraut, or fermented cabbage, is loaded with vitamins C and K, iron, and fiber, and naturally contains healthy gut bacteria called probiotics. By eating foods like sauerkraut, we enhance the health of our digestive system by optimizing our gut flora and balancing our gut microbiome.
Aside from being gut-health gems and immune-boosting powerhouses, fermented foods like kimchi, sauerkraut and jun tea also help your liver to banish any build up of heavy metals in your system.
Sauerkraut is a highly nutritious, probiotic-rich food, and you are recommended to eat about a tablespoon or 10 grams per day. You may gradually increase the intake of sauerkraut up to six tablespoons or 60 grams per day if you are comfortable. However, you are recommended not to overconsume.
Other brine-fermented vegetables can be stored in a cool dark location for 6 months to a year. However, they will become really soft as they ferment. Since I like my fermented carrots, green beans, and turnips to still be somewhat firm, I store them in the fridge for up to a month after the initial fermentation.
Properly stored, unopened canned sauerkraut will generally stay at best quality for about 3 to 5 years, although it will usually remain safe to use after that.
What To Do With Leftover Sauerkraut? Leftover sauerkraut should be drained before storing it in the fridge where it can remain fresh for another week. Alternately you can opt to freeze the leftover sauerkraut and transfer it to the freezer where it can be stored for up to 6 months.
Too much sodium in your diet can lead to increased risk of heart disease, stroke, kidney disease, and congestive heart failure. To prevent these issues, limit yourself to one portion of sauerkraut per day and avoid processed foods to keep your sodium levels low.
This fermented food is an excellent source of antioxidant vitamins such as vitamins E and C [77]. In a study, sauerkraut has been shown to exert anti-inflammatory activity by reducing NO production in LPS-induced murine macrophages RAW 264.7 [117].
Fermented foods
When it comes to kidney health, research has shown that beneficial microbes have the ability to break down and excrete uric acid, reducing the amount of acid that travels to your kidneys. Try to include fermented foods like sauerkraut, kim chi, kombucha, kefir or yoghurt in your diet regularly.
Here's some good news: sauerkraut and kimchi can last in the fridge for a month or two past the expiration date that's printed on the package—If you understand what's going on and what keeps these foods safe and tasty.
What goes best with sauerkraut?
Try pairing it with aged gouda and some crusty bread. Avocado toast: Whole grain bread, sliced avocado, and sauerkraut could become your new favorite avocado toast. Burgers: Hamburgers and meatless burgers are guaranteed to sing with the addition of sauerkraut and melted swiss cheese.
Smell. Your jar of sauerkraut should smell sour, reminiscent of vinegar.
A spoiled ferment will smell rancid, like rotting broccoli. A good ferment will have a pleasant sour smell. Note: If there's Kahm Yeast present it may have a strong smell, but once scraped away it should have a pleasant sour smell if it's not spoiled. A spoiled ferment may be slimy in texture.
Most find it perfectly safe to remove the layer of mold on top of their ferment. This is fine with greenish or grayish mold. However, toss ferments with black, pink or orange mold or if they have an off smell. If you are not comfortable salvaging a ferment or are sensitive to molds, by all means, throw it all out!
Here's some good news: sauerkraut and kimchi can last in the fridge for a month or two past the expiration date that's printed on the package—If you understand what's going on and what keeps these foods safe and tasty. Your wildbrine sauerkraut or kimchi is fermented rather than salt cured.
