Does sauerkraut go bad? Yes, sauerkraut can go bad, but its shelf life varies greatly depending on the type and how you store it.
Tangy, crunchy and rich in probiotics, sauerkraut has been a popular condiment for centuries. This fermented cabbage dish adds a distinctive twist to everything from hot dogs and sandwiches to salads and charcuterie boards.
However, if you’ve ever looked at a jar of sauerkraut that’s been sitting in your refrigerator for months, you may be wondering exactly when it expires and how to tell if it’s still safe to eat.
Whether you’re enjoying store-bought pasteurized sauerkraut or homemade raw sauerkraut, it’s important to understand how to recognize spoilage. In this article, we’ll discuss signs of sauerkraut spoilage, proper storage methods, and answer frequently asked questions about keeping your sauerkraut fresh.
Key takeaways Proper storage greatly extends the shelf life of sauerkraut, although it may eventually go bad. When stored in the refrigerator, unpasteurized sauerkraut will keep for 4 to 6 months, while pasteurized varieties last 1 to 2 months after opening. Watch for mold growth, unpleasant odors, slimy texture and significant discoloration as signs of deterioration. Always keep sauerkraut submerged in brine and use clean utensils to avoid contamination. Does sauerkraut go bad?
Yes, sauerkraut can definitely go bad. Although the fermentation process creates natural preservatives through lactic acid and low pH, sauerkraut is not immune to spoilage.
The fermentation that makes sauerkraut so tangy and rich in probiotics also gives it impressive longevity. However, that doesn’t mean it lasts forever. Even the best fermented sauerkraut can spoil due to improper storage, contamination, or simply sitting too long.
Several key factors determine whether your sauerkraut goes bad:
Type of sauerkraut: Pasteurized or unpasteurized makes a huge difference in shelf life Storage temperature: Refrigeration significantly prolongs freshness Immersion in brine: Cabbage exposed to air will spoil quickly Contamination: Dirty utensils or double dipping introduce harmful bacteria Time: Even properly stored sauerkraut eventually loses quality Understanding these factors helps you maximize the shelf life of your sauerkraut and recognize when it’s time to throw it away.
How long does sauerkraut last? Three critical factors determine the shelf life of sauerkraut: the type of sauerkraut, whether you opened it, and how you store it.
Store-bought pasteurized sauerkraut Unopened Pantry Storage: 6 to 12 months (or until expiration date) Unopened, refrigerated: 3 to 6 months after the expiration date Opened, refrigerated: 4-6 weeks Heat treatment kills bacteria in pasteurized sauerkraut, extending its shelf life. However, this process also removes most of the beneficial probiotics.
Unpasteurized sauerkraut (raw) Unopened, refrigerated: Should always be stored in the refrigerator Opened, refrigerated: 4 to 6 months when properly stored Stores sell raw sauerkraut in the refrigerated section because it contains live, active cultures. According to research from USDA and National Center for Home Food Preservationunpasteurized sauerkraut contains various lactic acid bacteria, including Leuconostoc mesenteroides, Plants Lactobacillusand other beneficial species that give it probiotic properties.
Canned sauerkraut Unopened, pantry: Up to 1-2 years (sometimes more) Opened, refrigerated: 5-7 days Once you open canned sauerkraut, transfer it to an airtight container and consume it within a week for optimal quality, following food safety guidelines.
Homemade Sauerkraut During fermentation (room temperature): 1-3 weeks After fermentation (in the refrigerator): 3 to 6 months, potentially longer with proper care Understanding Sauerkraut and How It’s Made Sauerkraut is essentially fermented cabbage created through a natural process that has been used for thousands of years. Understanding how people make it helps explain why it lasts so long – and when it can go bad.
The fermentation process According to Penn State Extensionsauerkraut production involves these key steps:
Grating and salting: Manufacturers finely shred fresh cabbage and mix it with about 2 to 2.5 percent salt by weight. Brine formation: The salt draws moisture from the cabbage, creating a brine solution Bacterial succession: The lactic acid bacteria naturally present on the cabbage begin to ferment the sugars Acidification: These bacteria produce lactic acid, lowering the pH and creating the characteristic sour flavor The research of USDA Agricultural Research Service shows that during fermentation, beneficial bacteria like Leuconostoc mesenteroides start the process. Afterwards, Lactobacilli species complete fermentation and lower the pH to around 3.5 or lower.
This acidic environment preserves the sauerkraut and prevents the growth of harmful bacteria. However, this does not make sauerkraut invincible to spoilage.
Types of sauerkraut and their differences Not all sauerkraut is equal. The type you buy greatly affects how long it lasts and how you should store it.
Pasteurized or unpasteurized Pasteurized sauerkraut:
Manufacturers heat treat it to kill bacteria (including beneficial bacteria) Stays stable until you open it Has longer pantry life but shorter refrigerator life after opening Provides minimal probiotic benefits Often found on grocery store shelves (unrefrigerated) Unpasteurized sauerkraut (raw):
Contains live and active cultures Requires refrigeration at all times Has a shorter initial shelf life but lasts longer once you open it (if stored properly) Rich in probiotics and beneficial bacteria Found in the refrigerated section Canned or jarred Canned sauerkraut:
Heat treated and sealed in metal cans Offers a very long unopened shelf life (1-2 years or more) Has a short refrigerator life after opening (5-7 days) Convenient for long-term pantry storage Sauerkraut in a jar:
Packaged in glass jars with brine Can be pasteurized or unpasteurized Better to see the status of the product Easier to keep contents submerged in brine Understanding these differences is crucial for proper storage and knowing when your sauerkraut might be past its prime.
Signs Your Sauerkraut Has Gone Bad
Even with proper storage, sauerkraut can eventually go bad. Here are the clear warning signs that your sauerkraut has reached the end of its edible life:
Mold Growth Any visible mold – whether green, blue, white, pink or black – means you should throw out the entire batch immediately. Unlike hard cheeses, you can’t just scrape the mold off sauerkraut and eat the rest.
According to the National Center for Home Food Preservation, mold in soft, moist foods like sauerkraut penetrates deep below the surface, even when it is only visible on the top. Therefore, you have to throw out the whole pot.
Note: A thin white film during active fermentation may be due to normal growth of yeast called “kahm yeast”. However, once manufacturers package sauerkraut for consumption, any visible mold is a red flag.
Unpleasant odors Fresh sauerkraut has a distinctive tangy, sour smell, pungent but pleasant. On the other hand, spoiled sauerkraut will smell:
Rotten or putrid Like rotten eggs (sulphurous) Extremely foul rather than just sour It’s moldy or moldy Trust your nose: if it smells bad, it probably does.
Viscous or pasty texture Fresh sauerkraut should be crisp and crunchy. Be careful if this becomes:
Slimy or slippery to the touch Sticky or gelatinous Excessively mushy or soft Has lost all its appeal These texture changes indicate unwanted bacterial growth, which means you should throw out the sauerkraut.
Significant discoloration If sauerkraut naturally ranges from pale yellow to light beige, watch for:
Significant browning or darkening (beyond the top layer) Gray or dull coloring throughout Pink or reddish spots (especially in areas high in salt) Any unusual color changes Some darkening at the very top from exposure to air is normal and can be eliminated. However, widespread discoloration signals deterioration.
Extreme drought If the sauerkraut has dried out considerably and the cabbage has become crispy or hard instead of crunchy, it is no longer good. Typically this happens when you don’t keep sauerkraut submerged in brine.
Factors Affecting the Shelf Life of Sauerkraut Several key factors determine how long your sauerkraut will stay fresh and safe to eat.
Temperature and storage conditions Temperature plays a crucial role in the preservation of sauerkraut. According to Penn State Extension:
Refrigeration (below 40°F/4°C): Slows bacterial activity and significantly extends shelf life Ambient temperature (65-70°F/18-21°C): Ideal for initial fermentation but accelerates spoilage once fermented High temperatures (above 80°F/26°C): May cause rapid deterioration, softening and loss of quality Once fermented, you should always store sauerkraut in the refrigerator to maintain its freshness and preserve the benefits of the probiotics.
Preparation method Heat treatment from manufacturers pasteurized sauerkrautwhich:
Kills beneficial bacteria es as well as harmful bacteria Extends pantry shelf life Reduces refrigerator life once opened Removes most health benefits On the other hand, unpasteurized sauerkraut contains live cultures that:
Continue slow fermentation even in the refrigerator Requires constant cold storage Lasts longer once opened (if stored correctly) Provides maximum probiotic benefits Container type and seal The container is important for the longevity of sauerkraut:
Airtight containers: Minimize oxygen exposure and contamination Loose joints: Allow air in, accelerating deterioration Glass jars: Non-responsive and allows you to see content Plastic containers: Can absorb odors but works well if airtight Immersion in brine According to Clemson Universityit is essential to keep the sauerkraut completely submerged in the brine. The brine acts as a barrier against:
Exposure to oxygen Airborne contaminants Mold growth Drying out When exposed to air, sauerkraut can grow mold or dry out quickly.
How to store sauerkraut correctly Proper storage is essential to maximize the shelf life of sauerkraut and maintain its quality.
Storage Guidelines by Type Unopened pasteurized sauerkraut:
Store in a cool, dark pantry or cupboard Keep away from direct sunlight and heat sources Can last 6 to 12 months at room temperature Refrigeration extends shelf life even further Unpasteurized unopened sauerkraut:
Should always be refrigerated Never store at room temperature Store in the coldest part of your refrigerator Open sauerkraut (all types):
Always refrigerate immediately after opening Store at 40°F (4°C) or lower Store in an airtight container Make sure the sauerkraut stays submerged in the brine Homemade sauerkraut:
Ferment at room temperature (65-70°F) for 1 to 3 weeks Once fermentation is complete, refrigerate immediately Store in airtight glass jars Keep content completely immersed Tips for extending shelf life Here are proven strategies to keep your sauerkraut fresh longer:
1. Keep it submerged
Always keep sauerkraut completely covered in brine. If the fluid level drops:
Add filtered water or weak saline solution (2% salt by weight) Use a clean weight, small plate, or freezer bag filled with brine to keep the cabbage submerged Never allow the top layer to be exposed to air for long periods of time 2. Use clean utensils every time
Contamination is a major cause of premature deterioration. Therefore, always:
Use a clean fork or spoon to remove the sauerkraut Never eat directly from the pot with a utensil that you have already used Avoid double dipping Wash utensils between servings This prevents the introduction of oral bacteria and other contaminants that can spoil the sauerkraut.
3. Minimize temperature fluctuations
Don’t leave the pot on the counter during meals Remove only the portion you need and immediately return the jar to the refrigerator. Store in the back of the refrigerator, where the temperature is most stable Avoid the refrigerator door where temperatures fluctuate 4. Keep it sealed
After opening:
Always close the container tightly Use a tight-fitting lid or lid Minimize exposure to air 5. Check it regularly
Even when properly stored, sauerkraut must be monitored:
Inspect weekly for mold growth Check that the brine still covers the cabbage Smell it to make sure it still has a fresh, tangy scent Look for any changes in texture or color Can you freeze sauerkraut? Yes, you can freeze sauerkraut, but there are important considerations:
Advantages and disadvantages of freezing Benefits :
Extends shelf life to 8-12 months Prevents further fermentation Safe for long term storage Disadvantages:
Significantly softens the texture Reduces probiotic content (many beneficial bacteria do not survive freezing) Changes crispy texture to mushy once thawed May slightly affect flavor How to Freeze Sauerkraut If you choose to freeze it:
Transfer to freezer-safe containers or bags Leave some free space for expansion Remove as much air as possible Label with date Thaw slowly in the refrigerator Best use: Frozen sauerkraut works well in cooked dishes like stews, casseroles and baked goods where texture is less important. However, it is not ideal for eating raw or as a condiment.
For most home users, proper refrigeration is sufficient and preferable to freezing.
Should sauerkraut be refrigerated? This is one of the most common questions, and the answer depends on the type of sauerkraut and whether or not you’ve opened it.
Pasteurized sauerkraut Before opening:
Does NOT need refrigeration if sealed Can be stored in a cool, dark pantry for 6 to 12 months Refrigeration extends shelf life but is not required See also
After opening:
MUST be refrigerated Lasts 4-6 weeks when properly refrigerated Will spoil quickly at room temperature Unpasteurized sauerkraut (raw) Before opening:
MUST be refrigerated at all times Contains live cultures requiring cold storage Never store at room temperature After opening:
MUST stay refrigerated Lasts 4-6 months when properly stored Keep submerged in brine The essentials If you wish to keep the health benefits of sauerkraut – including its probiotic content – always choose unpasteurized varieties and store them in the refrigerator. For more details on storage requirements, see our complete guide on whether sauerkraut should be refrigerated.
What makes sauerkraut last so long? Sauerkraut’s impressive shelf life comes from its unique preservative properties created during fermentation.
Natural preservation thanks to acidity Studies published in the peer-reviewed journal PLOS One demonstrate that lactic acid bacteria create an acidic environment with a pH generally between 3.1 and 3.7. This high acidity:
Inhibits the growth of spoilage bacteria Prevents pathogenic bacteria like Clostridium botulinum (which causes botulism) Creates an inhospitable environment for most harmful microorganisms Acts as a natural preservative Salt content The salt used in fermentation serves several purposes:
Extracts moisture from cabbage to create brine Initially inhibits unwanted bacteria Helps maintain texture and crunch Provides additional preservation Beneficial bacteria The lactic acid bacteria in sauerkraut don’t just create acid. Additionally, they:
Produce hydrogen peroxide, which has antimicrobial effects Competing with harmful bacteria for nutrients Create an anaerobic (oxygen-free) environment Continue to protect sauerkraut over time These factors combined make sauerkraut one of the most sustainable fermented foods when stored properly.
5 Common Mistakes That Shorten the Shelf Life of Sauerkraut Avoid these 5 common mistakes to keep your sauerkraut fresh longer:
1. Don’t keep it submerged The problem : Exposed cabbage dries and develops mold
The solution: Always keep sauerkraut completely submerged in brine; add liquid if necessary
2. Using contaminated utensils The problem : Introduction of bacteria from other foods or your mouth
The solution: Always use clean utensils; never double dip
3. Leave it at room temperature The problem : Warm temperatures accelerate spoilage and fermentation
The solution: Return to refrigerator immediately after serving; do not leave out during meals
4. Storing in the Wrong Container The problem : Non-airtight containers allow exposure to air
The solution: Use suitable airtight containers with tight-fitting lids
5. Ignoring the warning signs The problem : Eating Questionable Sauerkraut May Cause Foodborne Illness
The solution: When in doubt, throw it away; trust your senses
Use sauerkraut before it goes bad Don’t let that jar of sauerkraut go to waste! Here are creative ways to use it:
Sandwiches and burgers: Classic Reuben sandwiches, hot dogs and burgers Salads: Add spice and crunch to green salads and grain bowls Eggs: Top scrambled eggs, omelettes or breakfast pans Soups and stews: Traditional dishes like Polish bigos or German sauerkraut soup Side dishes: Serve with sausages, pork chops or authentic mexican tacos Pizzas and flatbreads: Unique topping that adds acidity and probiotics Dips: Mix with cream cheese or Greek yogurt for a tangy dip For more probiotic-rich recipe ideas, check out our guide to the top 20 probiotic foods to include in your diet.
Frequently Asked Questions How long can you keep sauerkraut in the refrigerator before it goes bad? When properly refrigerated and stored submerged in brine, unpasteurized sauerkraut can last 4 to 6 months. On the other hand, pasteurized sauerkraut generally keeps for 4 to 6 weeks after opening. Actual shelf life depends on storage conditions, how often you open the jar, and whether you use clean utensils.
What are the signs that indicate Did the sauerkraut go bad? The most common signs include visible mold growth (any color), foul or rotten odors (not just sour), a slimy or pasty texture, significant discoloration all over (not just on the top), and extreme dryness. If you notice any of these signs, discard the sauerkraut immediately.
Can eating spoiled sauerkraut cause food poisoning? Yes, eating spoiled sauerkraut can cause foodborne illness. Although properly fermented sauerkraut is acidic enough to prevent dangerous bacteria like Clostridium botulinumspoiled sauerkraut can harbor harmful bacteria. These bacteria cause nausea, vomiting, diarrhea and other symptoms of food poisoning. Therefore, always check for signs of spoilage before consuming.
Does the spiciness of sauerkraut increase over time? Yes, unpasteurized sauerkraut continues to ferment slowly even when refrigerated, becoming more sour and pungent over time. This is normal and doesn’t necessarily mean it went wrong. However, if it becomes unpleasantly sour or develops off-flavors, it may be past its prime. On the other hand, pasteurized sauerkraut does not continue its fermentation and maintains a constant flavor.
How long does unopened sauerkraut last? Unopened pasteurized sauerkraut can last 6 to 12 months in the pantry or 3 to 6 months past the expiration date when refrigerated. Meanwhile, unopened, unpasteurized sauerkraut should be kept refrigerated at all times and should be consumed by the date indicated on the package. Additionally, canned sauerkraut can last 1 to 2 years or more when stored in a cool, dark place.
How long does homemade sauerkraut last? Homemade sauerkraut ferments at room temperature for 1 to 3 weeks, depending on the desired acidity and temperature. Once fermentation is complete and you have refrigerated the sauerkraut, it can last 3 to 6 months, or even longer if stored properly in an airtight container with the cabbage fully submerged in the brine. Learn how to make your own sauerkraut at home.
Can you eat sauerkraut after the expiration date? The expiration date of sauerkraut is an indicator of quality, not a date of safety. Unopened pasteurized sauerkraut often remains safe and of good quality for months after this date when stored properly. Likewise, unpasteurized sauerkraut can also last beyond the date if you have refrigerated it continuously. However, always inspect for signs of deterioration regardless of date and use your senses to determine if the product is still good.
Final Thoughts: Keep Your Kraut Fresh Thanks to its natural fermentation process, sauerkraut is a remarkably sustainable food. However, it is not invincible. Understanding the differences between pasteurized and unpasteurized varieties, following proper storage guidelines, and watching for signs of spoilage will help you enjoy this tangy, probiotic-rich food safely and confidently.
Key reminders:
Always refrigerate sauerkraut after opening (and unpasteurized varieties even before opening) Keep it completely submerged in the brine Use clean utensils every time Watch for mold, unpleasant odors and texture changes When in doubt, throw it away By following these guidelines, you can maximize the shelf life of your sauerkraut and enjoy its delicious flavor. and health benefits for months to come. Whether you want to top a hot dog, add crunch to a salad, or explore ways to improve your gut healthwell-stored sauerkraut will be ready when you need it.
Further reading Does horseradish go bad?
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Health Benefits of Sauerkraut
The 20 Best Probiotic Foods
Should sauerkraut be refrigerated?
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