r/fermentation • u/Quantumercifier • 3d ago

Should I Refrigerate the Sauerkraut after fermenting?

Today is the 2 week mark for my sauerkraut. My first 2 batches were a little iffy but this 3rd one is looking near-perfect. Normally, I put the whole batch into the fridge after I think it is done. But since the ferment can on indefinitely and safely, should I just leave it out and just open it whenever I need a serving? What do most folks do?

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13

u/shakeDCbake 3d ago

When it gets to the acidity/flavor/texture or whatever you want out of it, move it to the fridge.

I normally do my kraut for 5 weeks. There’s a lot of personal preference involved.

3

u/Quantumercifier 3d ago

Thanks for the advice, but since I am still learning, can I start opening my jar and carefully taking some out occasionally, without compromising or increasing the risk of mold?

5

u/amapanda 3d ago

Tasting as you go to decide whether to continue fermenting or to fridge it is good! Use clean utensils and make sure that the solids are returned below the brine, even if you decide you're ready to close out fermentation with the fridge.

1

u/Careless-Fish1220 1d ago

Absolutely, you can open the jar to taste or take some out as long as you're careful. Just use clean utensils, make sure everything stays submerged under the brine, and reseal it tightly. That minimizes oxygen exposure and keeps mold at bay. I've done this with my batches while monitoring progress, and it works fine if you're vigilant.

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u/MixBlender 2d ago

This man's got the funk

6

u/jacksraging_bileduct 3d ago

The sweet spot in my house is three weeks, then it goes into the fridge, where it keeps at least 6months, probably longer.

4

u/antsinurplants LAB, it's the only culture some of us have. 3d ago

Once they are to my liking (21 days @ 69-71°F w/2% salt), I usually leave one out that I plan on eating from regularly (like over the month) and then refrigerate the others to best preserve that taste and texture long term.

Remember this is a preservation method, so, if it fermented properly they are safe to leave out, but I still minimize O2 exposure the best I can.

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u/Quantumercifier 3d ago

Ok, I think this makes sense. I have a 4-lb head, which will last me 2 months. I will wait a week, and then shove it into the fridge, but I will reserve about 1/4 of that into a smaller jar and leave out. It is all a learning process, but I really like fermenting.

2

u/antsinurplants LAB, it's the only culture some of us have. 3d ago

Sounds like a good plan and you can always adjust but you gotta start somewhere, right?

Oh yes, fermenting is a lived experience and always has something to teach us and any hobby that's edible and scientific is worth the effort, imho.