All About Sauerkraut
Your complete guide to sauerkraut - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Sauerkraut Last?
Storage times and freshness tips for sauerkraut in different conditions.
Safety first: This guide provides general information. When in doubt, throw it out! Trust your senses and err on the side of caution. If something smells, looks, or tastes off, don't consume it.
Unopened, Shelf-Stable (Canned/Jarred)1-2 years past printed 'Best By' date for optimal quality, indefinitely safe if properly stored and package remains intact.
Signs of Spoilage
Bulging or leaking can/lid, rust on the can, extreme discoloration (e.g., dark brown/black) upon opening, or a strong, foul, putrid odor not typical of fermentation.
How to Check
Visually inspect the packaging for any signs of damage, swelling, or leaks. If the package is compromised, discard immediately. Upon opening, conduct a smell test: if it smells unusually rotten, metallic, or 'off' rather than characteristically sour and fermented, discard it. Check for any unusual mold growth or extreme discoloration.
Storage Tips
Store in a cool, dark, dry place away from direct sunlight and temperature fluctuations. While safe for a long time, quality (texture, flavor) may degrade over extended periods.
Unopened, Refrigerated (Fresh/Unpasteurized)2-4 months, or by the 'Best By' date on the package.
Signs of Spoilage
Visible mold growth (can be white, pink, green, or black), a strong yeasty or alcoholic smell that is excessively pungent beyond normal fermentation, a very soft or slimy texture, or significant discoloration that isn't uniform.
How to Check
Always check the 'Best By' date first. Visually inspect the sauerkraut through the packaging for any signs of mold. Upon opening, conduct a smell test: a normal smell is pleasantly sour; an 'off' smell is foul, putrid, or excessively alcoholic. Gently poke with a clean utensil to check texture; it should be crisp to slightly soft, not slimy or overly mushy.
Storage Tips
Maintain consistent refrigeration. The brine is crucial for preservation; ensure the sauerkraut remains submerged. Do not leave at room temperature for extended periods.
Freezer6-12 months for best quality, safe indefinitely.
Signs of Spoilage
Significant freezer burn (dry, discolored patches), a very mushy or degraded texture after thawing, or an 'off' smell upon thawing that wasn't present before freezing.
How to Check
Check for signs of freezer burn before thawing. After thawing, visually inspect for any unusual mold (unlikely if frozen properly) or extreme discoloration. Conduct a smell test; if it smells foul or distinctly 'off' after thawing, discard. The texture will likely be softer than fresh sauerkraut, which is normal after freezing.
Storage Tips
Pack sauerkraut tightly into airtight, freezer-safe containers or heavy-duty freezer bags, leaving about an inch of headspace for expansion. Ensure as much air as possible is removed from bags. Thaw in the refrigerator overnight. Frozen sauerkraut is best used in cooked dishes where texture is less critical, as it may become softer upon thawing.
Opened, Refrigerated1-3 months.
Signs of Spoilage
Visible mold growth (white, pink, green, or black, often on the surface), a strong, unpleasant, putrid, or excessively yeasty/alcoholic smell, a slimy or extremely mushy texture, or significant darkening/discoloration.
How to Check
Visually inspect the surface and sides of the container for any mold. Conduct a smell test: a normal smell is pleasantly sour; an 'off' smell is foul or rotten. Use a clean spoon to check the texture; it should not be slimy or excessively soft. If in doubt, it's best to discard.
Storage Tips
Transfer opened sauerkraut to an airtight, non-reactive container (glass is ideal). Ensure the sauerkraut remains submerged in its brine; if needed, press it down or add a little extra brine (water with salt) to cover it. Always use clean utensils to avoid introducing contaminants. Store on a colder shelf in the refrigerator.