Question of time: how long does sauerkraut last?
Sauerkraut is not only tasty, but also healthy. Despite the presence of natural preservatives, this winter preparation is suitable for eating only for a certain time.
Its shelf life depends on storage conditions. To top it up, it is recommended to follow a few tips.
In this article we will tell you how long sauerkraut can be stored in the cellar, refrigerator, or on the balcony, and how to extend the shelf life of the product.
Content
What is the shelf life of the product?
After pickling, the vegetable can be stored in a room where a low positive temperature is maintained.
Suitable for this purpose:
In some cases, jars of sauerkraut are kept directly in the kitchen or room.
At temperatures from -1 to +4 degrees, cruciferous vegetables can be stored in a closed container for up to eight months. When stored without refrigeration and the temperature rises to +10 degrees, the shelf life is reduced to 5-6 days.
This parameter also depends on the capacity. Provided it is cool, the maximum shelf life is observed in oak tubs - more than six months, in glass jars – up to 15 days, in plastic containers – no more than 10 days.
What determines the storage period?
The shelf life mainly depends on two factors: the correctness of the salting technology and maintaining optimal storage conditions.
The most important of them are:
Cleanliness of preparation of raw materials and utensils for salting.- Selection of mid- or late-ripening cabbage varieties.
- Accuracy of calculation of salt, sugar and total brine strength.
- The material from which the containers are made.
- Rules for caring for cabbage in the first days after cooking.
- Adding sour berries (lingonberries, cranberries).
- Room temperaturewhere the product is stored.
It is advisable to place sauerkraut in glass, enamel or wooden containers. Plastic containers are also suitable for storage, but in this case the product tastes worse and has a shorter shelf life.
Can it be frozen?
Sauerkraut is often frozen. At the same time, its shelf life increases significantly. In this state, she is able to “hold out” for more than eight months.
The defrosted product is somewhat inferior in taste, but retains most of its beneficial properties.. After thawing, the product must be stored according to standard rules (at low positive temperatures).
The vegetable cannot be re-frozen, since in this case not only a large amount of biologically active substances is lost, but also the organoleptic properties noticeably deteriorate.
Tips on the topic of the article
To ensure that sauerkraut is suitable for eating throughout the entire storage period, it is useful to use some recommendations from professional chefs and microbiologists.
A vegetable product in which fermentation processes take place is stored longer if used for pickling spices. Cumin is suitable for sauerkraut.
It is equally important to properly care for vegetable preparations in the first 8-10 days after pickling. Not only the taste, but also the quality of the product directly depends on this.The vegetable needs to be pierced to the bottom in several places with a stick twice a day. This helps the gases escape.
Throughout the entire “critical” period, until the cabbage has fermented, foam and mold must be regularly removed from the surface of the brine.
All the most important information about storing sauerkraut can be found in this section.
Conclusion
Cabbage fermented according to a proven recipe can be stored for up to eight months. To do this, you need to keep it in a room with a temperature of about zero degrees.
To extend the shelf life, it is advisable to use a wooden container with a tight-fitting lid.. In this case, the vegetable will retain all its qualities and taste.
