Communities

Writing
Writing
Codidact Meta
Codidact Meta
The Great Outdoors
The Great Outdoors
Photography & Video
Photography & Video
Scientific Speculation
Scientific Speculation
Cooking
Cooking
Electrical Engineering
Electrical Engineering
Judaism
Judaism
Languages & Linguistics
Languages & Linguistics
Software Development
Software Development
Mathematics
Mathematics
Christianity
Christianity
Code Golf
Code Golf
Music
Music
Physics
Physics
Linux Systems
Linux Systems
Power Users
Power Users
Tabletop RPGs
Tabletop RPGs
Community Proposals
Community Proposals
tag:snake search within a tag
answers:0 unanswered questions
user:xxxx search by author id
score:0.5 posts with 0.5+ score
"snake oil" exact phrase
votes:4 posts with 4+ votes
created:<1w created < 1 week ago
post_type:xxxx type of post
Search help
Notifications
Mark all as read See all your notifications »
Q&A

How long does home-made sauerkraut keep in the fridge?

+1
−0

About a year ago, I attempted to make sauerkraut for the first time following a fermentation process (cabbage, salt, its own extracted juices, but no vinegar). When it seemed to be "done" I ate some of it and put the rest in the fridge. The lid is screwed on tight but not otherwise sealed; I figured it was the fridge's job to keep it from spoiling in the absence of canning. I wasn't very impressed with what I'd made at the time, and I kind of forgot about it in the back of the fridge.

I don't know if months in the fridge will have changed its flavor at all. I'm curious, but want to avert any food-safety issues. I've seen claims that sauerkraut in a jar with a tight-fitting lid will keep "forever" in the fridge (so long as everything stays below the brine line, and I've seen other claims that it keeps for 3-6 months. Where can I find an authoritative answer, or is there some test I can do at home to determine if my sauerkraut is still safe to eat?

History
Why does this post require moderator attention?
You might want to add some details to your flag.
Why should this post be closed?

0 comment threads

2 answers

+1
−0

In my experience, in less than two weeks, a nasty film starts to form on the top, and at that point, I would throw it out. Normally I start eating it as soon as it's done, and while the flavor does get stronger, it's not something that can be left in a fridge for months.

History
Why does this post require moderator attention?
You might want to add some details to your flag.

0 comment threads

+1
−0

Every batch of naturally fermented foods is unique; you're going to have to check.

That said, the things you should be concerned about:

  • right now: is the sauerkraut acidic enough? Use test strips to look for a pH of 4.6 or less

  • long term: did the fridge temperature stay below 4 degree C?

  • when making it: does the salt content get to between 2 and 3%?

If the pH is low, the fridge stayed cold and it smells like sauerkraut, I would taste a small amount. If it tastes right, it's probably safe. If it smells, tastes or looks wrong in any way, throw it out. If you had a power outage since it went into the fridge, or the fridge doesn't get that cold, throw it out.

In the future, if you want to make long-lasting sauerkraut, pasteurize and can it after it has been fermented for 2-4 weeks.

History
Why does this post require moderator attention?
You might want to add some details to your flag.

0 comment threads

Sign up to answer this question »