How Long Does Bavarian Sauerkraut Stay Fresh?

Bavarian sauerkraut is a variation of the traditional German dish, often made with apples and juniper berries, resulting in a sweeter taste with a hint of fruitiness. But how long does it last? The shelf life of Bavarian sauerkraut depends on several factors, including the method of preparation, storage, and whether it is store-bought or homemade.

Pasteurised vs unpasteurised

Pasteurisation is a heating process that kills harmful bacteria and extends the shelf life of products. While this has been beneficial in curbing outbreaks of disease, it also kills the good bacteria that our bodies need for optimum health.

Unpasteurised (raw) sauerkraut is full of good gut bacteria from the fermentation process. When chilled, these bacteria become dormant and are then activated by your digestive system when you eat it. Unpasteurised sauerkraut should be refrigerated to slow the fermentation process and will stay fresh and tasty for around four to six months after opening.

Pasteurised sauerkraut, on the other hand, has been heat-treated to extend its shelf life. This process kills all bacteria, both good and bad, and can result in a stodgy texture. It should be eaten within three to four weeks of opening, as room-temperature air can cause it to dry out, lose its flavour, and allow bad bacteria in.

The main difference between the two types of sauerkraut is that unpasteurised sauerkraut is raw and alive, with a high number of probiotics, whereas pasteurised sauerkraut is cooked, and most of the probiotics are dead. Unpasteurised sauerkraut needs to be refrigerated at all times, whereas pasteurised sauerkraut only needs to be refrigerated after opening.

If you are buying sauerkraut for its health benefits, choose the refrigerated, unpasteurised variety.

Refrigeration

Pasteurised Sauerkraut

Pasteurised sauerkraut has been heat-treated to extend its shelf life. This process kills all bacteria, good or bad, and can result in a softer texture. If the jar of pasteurised sauerkraut is unopened, it can be stored in a dark cupboard or pantry, as long as it is tightly sealed and submerged to prevent the growth of microbes. However, once the jar is opened, it should be refrigerated and consumed within 3-4 weeks. At room temperature, the sauerkraut can dry out, lose its flavour, and allow bad bacteria to enter.

Unpasteurised (Raw) Sauerkraut

Unpasteurised sauerkraut retains all the good gut bacteria from the fermentation process. To slow down the ongoing fermentation process, unpasteurised sauerkraut must be refrigerated at all times. When refrigerated, unpasteurised sauerkraut can stay fresh and tasty for around 4-6 months after opening. It is important to use clean utensils each time to reduce the risk of introducing new bacteria into the jar.

General Refrigeration Tips

To maximise the shelf life of sauerkraut, it should be stored in a sealed container, ensuring that the sauerkraut is fully submerged in its juice or brine. The optimal temperature for refrigeration is at or below 40°F (35°F according to one source). It is crucial to monitor the condition of the sauerkraut, as signs such as an off smell, discoloration, or the presence of mould indicate that it has gone bad and should not be consumed.

Room temperature storage

If you are not refrigerating your homemade sauerkraut, it should be consumed within a month of opening. This is because room temperature air can cause it to dry out, lose its flavour, and potentially allow bad bacteria to enter. To avoid this, keep your homemade or pasteurised sauerkraut at room temperature in a dark cupboard, ensuring it is tightly sealed and submerged to prevent the growth of microbes.

Bavarian sauerkraut is often sweeter than traditional sauerkraut, as it is cooked with apples and juniper berries. The fermentation process for sauerkraut involves bacterial growth, which produces lactic acid and gives sauerkraut its distinctive sour flavour.

Freezing

The process of freezing and thawing causes changes in the cellular structure of the cabbage, resulting in a softer texture that deviates from the traditional crunch associated with sauerkraut. The liquid in the fermented cabbage cells expands during freezing, rupturing them, which leads to a rubbery and unappealing texture upon thawing.

Additionally, freezing temperatures can slightly diminish the concentration of probiotics in sauerkraut. This may be undesirable as the fermentation process creates an environment where beneficial bacteria flourish, offering potential health benefits such as supporting gut health and contributing to a balanced microbiome.

However, freezing can be a convenient option for recipes where texture is less critical. It is also a way to extend the shelf life of sauerkraut and free up space in the refrigerator or pantry.

If you choose to freeze your Bavarian sauerkraut, follow these steps:

• Remove the sauerkraut from its original bag and pour it into a large bowl.
• Fill plastic freezer bags with the sauerkraut, leaving 3 inches (approximately 7.6 cm) of space at the top of the bags.
• Squeeze the bags to remove excess air and then seal them tightly to prevent any juices from leaking.
• Label the bags with the date, and place them inside plastic containers before putting them in the freezer.
• Once the sauerkraut is completely frozen, remove the bags from the containers and return them to the freezer.

When stored properly in the freezer, Bavarian sauerkraut can last for up to 12 months. To thaw, place the frozen sauerkraut in the refrigerator overnight.

Canning

The hot pack method involves simmering the sauerkraut and brine in a saucepan before placing it into the jars. The raw pack method follows the same process but without heating the sauerkraut first. Both methods require the jars to be boiled in water for at least 10 minutes.

Properly sealed cans of raw and hot packed sauerkraut can last between 2 to 3 years without going bad. However, it's important to note that some nutrients may be lost during the canning process.

To maximise the shelf life of canned sauerkraut, it should be stored in a cool, dry place, such as a cupboard. Once the can is opened, the sauerkraut should be refrigerated and will stay fresh for about 5 to 7 days. To further extend the shelf life, the sauerkraut can be frozen and will maintain its best quality for about 2 months.

Frequently asked questions