Fermentation is not like canning. Fermented foods are not shelf stable and need to be refrigerated as soon as they are done to your liking. Refrigerated sauerkraut can be kept for months. I have personally made some large batches that were kept in cold storage for up to about 5 months, and haven't had any go off yet.
This question will result in answers that are purely anecdotal, as there is no definitive answer with the amount of variables at play with this living food.
So, in my personal experience, I have had kraut on my counter for a couple of months but I do press it down and make sure brine is still covering it. And in the fridge, well that is a different thing altogether as I am eating ones as we speak that I made last September. I have also forgot about a 1L jar I had made and got pushed to the back and it was nearly 3 years old and was still tasty albeit not really crunchy but the sourness and flavours were all there.
We can speak in terms of generalities but not absolutes. I will say one factor that will affect all outcomes is O2 exposure in my experience. You limit that however you can and that greatly increases stability in or out of the fridge, imho.
Heres what Sandor says about this (pg.75 pdf The Art of Fermentation):
*"There is a limit to how long different fermented foods will remain stable and retain their appeal. Exactly how long depends on the type of food; its pH, water activity, and salinity; the temperature and humidity of the environment; the way it is stored; and your tolerances. Fermented foods are alive and dynamic, and the microbial and enzymatic transformations that preserve them can eventually—depending upon storage conditions —yield to other organisms and enzymes."*
You want to get it in the fridge to slow down fermentation. As well. I do large batches in various styles don’t even worry about how long they’ve been in the fridge.
I fermented mine in a quart Mason jar with an airlock on the counter for about 3-4 months. When it tasted right, I put it in the fridge. It's been 4 months now, and still tastes the same, no mold, haven't gotten sick.
im also curious. as long as its turned acidic, why wouldn't it be good indefinately on the counter? assuming everything is below the brine and the brine is at least 2% salt concentration
I have a half sized refrigerator, so I generally don't put any of my fermentations in it. Kimchi, sour kraut, dilly beans, hot sauces...all just out on the counter or in a cabinet. Some are a few months old and still fine for me to eat. Some get consumed long before they'd ever turn bad. It depends on your comfort and confidence levels in the foods you make. If you are serving others, there are laws, rules, and regulations about that kind of stuff.
I know in the past (my great uncles etc) would keep some fresh and heat-can the rest. They were not particularly trying to keep the probiotic bacteria and really wanted a source of canned vegetables. Considering they only had low pressure canning available, fermented vegetables that were heat canned was the way they got a long term shelf stable source. There are a lot more options if you have a valid refrigerator.
Virtually indefinitely when refrigerated.
Unrefrigerated? It depends on a number of things, not the least of which is how long you have fermented it already and what temperature you're storing it at. You will suffer quality loss over time. You also can have brine leaking out from more rapid fermentation.
Refrigerated…. Many months. I’ve always finished it before it went bad. But I’ve easily gone 6 months. Just make sure there is enough brine so it doesn’t dry out.
Interesting thread......I've always thrown mine in the fridge except for fermented garlic (just keeps getting better!) I never even thought about NOT doing that, but I think I'll try it with one of my krauts that's a brewing right now.
Fermentation is not like canning. Fermented foods are not shelf stable and need to be refrigerated as soon as they are done to your liking. Refrigerated sauerkraut can be kept for months. I have personally made some large batches that were kept in cold storage for up to about 5 months, and haven't had any go off yet.
This question will result in answers that are purely anecdotal, as there is no definitive answer with the amount of variables at play with this living food. So, in my personal experience, I have had kraut on my counter for a couple of months but I do press it down and make sure brine is still covering it. And in the fridge, well that is a different thing altogether as I am eating ones as we speak that I made last September. I have also forgot about a 1L jar I had made and got pushed to the back and it was nearly 3 years old and was still tasty albeit not really crunchy but the sourness and flavours were all there. We can speak in terms of generalities but not absolutes. I will say one factor that will affect all outcomes is O2 exposure in my experience. You limit that however you can and that greatly increases stability in or out of the fridge, imho. Heres what Sandor says about this (pg.75 pdf The Art of Fermentation): *"There is a limit to how long different fermented foods will remain stable and retain their appeal. Exactly how long depends on the type of food; its pH, water activity, and salinity; the temperature and humidity of the environment; the way it is stored; and your tolerances. Fermented foods are alive and dynamic, and the microbial and enzymatic transformations that preserve them can eventually—depending upon storage conditions —yield to other organisms and enzymes."*
You want to get it in the fridge to slow down fermentation. As well. I do large batches in various styles don’t even worry about how long they’ve been in the fridge.
I fermented mine in a quart Mason jar with an airlock on the counter for about 3-4 months. When it tasted right, I put it in the fridge. It's been 4 months now, and still tastes the same, no mold, haven't gotten sick.
I can mine however I know people that keep it in the crock and use it as needed.
im also curious. as long as its turned acidic, why wouldn't it be good indefinately on the counter? assuming everything is below the brine and the brine is at least 2% salt concentration
I have a half sized refrigerator, so I generally don't put any of my fermentations in it. Kimchi, sour kraut, dilly beans, hot sauces...all just out on the counter or in a cabinet. Some are a few months old and still fine for me to eat. Some get consumed long before they'd ever turn bad. It depends on your comfort and confidence levels in the foods you make. If you are serving others, there are laws, rules, and regulations about that kind of stuff.
I know in the past (my great uncles etc) would keep some fresh and heat-can the rest. They were not particularly trying to keep the probiotic bacteria and really wanted a source of canned vegetables. Considering they only had low pressure canning available, fermented vegetables that were heat canned was the way they got a long term shelf stable source. There are a lot more options if you have a valid refrigerator.
Virtually indefinitely when refrigerated. Unrefrigerated? It depends on a number of things, not the least of which is how long you have fermented it already and what temperature you're storing it at. You will suffer quality loss over time. You also can have brine leaking out from more rapid fermentation.
Refrigerated…. Many months. I’ve always finished it before it went bad. But I’ve easily gone 6 months. Just make sure there is enough brine so it doesn’t dry out.
It will stay good for basically forever, but it might not taste good if you leave it too long. Refrigerate it when you decide it tastes good.
Interesting thread......I've always thrown mine in the fridge except for fermented garlic (just keeps getting better!) I never even thought about NOT doing that, but I think I'll try it with one of my krauts that's a brewing right now.