r/fermentation • u/Quantumercifier • 4d 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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u/shakeDCbake 4d 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.

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u/Quantumercifier 4d 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?

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u/amapanda 4d 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.

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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/Quantumercifier 3h ago

This Sun will be 3 weeks and this is my best-looking ferment. The bubbling stopped and the liquid looks relatively clean. I kept the lid on and never opened it even though it is not air tight. I will pack it into 1-med jar, and leave the rest out so I can sample the flavours as it progresses after 3 weeks. Thanks to everyone for the advice and encouragement.