How long do fermented foods last

How long does sauerkraut or kimchi last, once the jar is opened? Your wildbrine sauerkraut or kimchi is fermented rather than salt cured. That means the vegetables were kept submerged in a weak brine solution of between 2 to 5 percent salt, depending on which vegetables were fermented. At first, the vegetables carried into the fermentation vessel any microorganisms that were on their surfaces, including spoilage organisms as well as beneficial Lactobacillus acidophilus and other acid-loving bacteria often referred to as LAB—lactic acid bacteria.

During fermentation, the LABs went to work on the sugars and carbohydrates in the vegetables, turning them into lactic acid. As the weak brine became more and more acidic, the spoilage organisms were killed off. The vegetables developed the lip-smacking sour flavors that make ferments so delicious. Incidentally, salt curing is done with a stronger brine—from 10 to 20 percent salt or more. That amount of salt will preserve the vegetables, but is too salty to allow the LABs to grow, so salt-cured foods are not fermented.

And the answer is a couple of months or even more if three requirements are met. If they float to the top and are exposed to air, they will eventually become moldy and inedible and the jar will be spoiled.

To keep the vegetables submerged, weigh them down with a small plate, cup, or freezer baggy filled with weak brine. Second, the sauerkraut and kimchi must be kept refrigerated at all times. Third, only use a clean utensil to take the fermented vegetables from the jar. We just discovered your WildBrine Sauerkraut and love it! I did find it on your website with the three rules for keeping it fresh.

It would be very helpful if that information was printed on your container. Thank you for a healthy, delicious and convenient food! Hi Karen — Thanks so much for the love! If only we had more room on the label to put all the info that customers would like to see! We try to include as much helpful information as possible on our website though. Glad you found what you needed.

Thank you, Shari. Thanks for the question Shari! We suggest adding a little water to the kraut if you need the liquid to get to the level of the solids. I think it must be to slow or stop the fermentation from destroying the food.

My first foray into lacto-fermention was last year. It resulted in mushy cucumber pickles — no matter what I tried — yuk. So I tried watermelon rind because watermelon rind would benefit from some softening up. Yes, you guessed it — they have a lovely flavor! The acid and salt are very strong so I rinsed them in a couple of changes of water. That was when I got the nice taste. They are still too acidic so I will soak the rest in the jar which can now go in the refrigerator.

I think that brine should be good starter for a new batch. With that experience I have to wonder if things like carrots and beets require refrigeration. Any thoughts? They can ferment for weeks at a cool room temperature and then be transferred to a cooler location such as a basement or cellar. Or, if your cellar is a bit warmer just ferment them there! Lola — No, I do not. I will use the brine as a tonic for gut issues, though, once the tomatoes or vegetables have been eaten up. I wanted to show you how well these fermented vegetables hold up over the winter: Kimchi — Fermented in July see my method here.

A full 7 months old. Sauerkraut — Fermented in October. Cortido — Fermented in August. Dill Pickles — Fermented in July. Salsa — Fermented July — September see my method here. Fermentation is much easier and faster than canning. Like you can make a few gallons of dill pickles easily in an hour. Check to make sure the texture is still good, and not mushy. You can always taste it to make sure it tastes good. There are some great store-bought options nowadays.

Bubbies is a great brand to look for. There is a store near us that has a whole refrigerator section of all types of ferments that you can purchase by the pound. This is also a great way to try a bunch of different types to see what you and your family like.

Just a few simple tools will do the trick. Glass weights. Silicon fermentation lids. Measuring spoons. Each ferment may look a little different. The process usually involves a brine created with salt and then allowing it to sit for a period of time.

Fermenting cabbage includes massaging salt with the cabbage until a brine forms. Salsa is similar where you just need to add salt, and the juices from the tomatoes create their own brine. Fermented cabbage, also known sauerkraut, is one of our favorite side dishes. We serve it with lunch as a side or add it on top of tacos or some grass-fed hot dogs.

Lacto-fermented pickles are another one of our favorites that are difficult to keep in the house. The kids just inhale these. We grow lots of cucumbers every year and it never seems to be enough. Perfect as a snack or a side dish. Fermented Garlic — adds a ton of flavor to dishes and is super simple to make. Your email address will not be published. Save my name, email, and website in this browser for the next time I comment.

Are fermented carrots sour? And is the texture soft or firm like a pickle? I appreciate the information you share. Love your blog thanks. Out of control annoying.

I create all of this content completely for free. Just this article alone took several hours. This is free and people complain about the ads. I have a whole new level of respect for you, for upholding your boundaries and standards and not apologizing to ridiculous people!

I love your blog and your heart for homemade-healthy food. I am very afraid of giving food poisoning my family. Like Liked by 1 person. Like Like. I live in Wales very similar to Ireland and the way I do it is: ferment in jars with rubber gaskets, keep burping periodically until there is no gas forming, then store the jars out of the way in cool darkness.

Seems to be working…. Thanks for the comment! Yes, burping is a good method, however, I personally am not a big fan of it as it exposes the veg to oxygen. I rather use non-airtight lids to allow CO2 to push the oxygen out. The problem here in Ireland is how to find cool darkness in an average modern house or apartament. To me, cool darkness is a cellar. Well, ideally, of course. Where do you store your jars?

My belief is that the food being fermented is largely safe as long as it is completely submerged below the brine. I usually use a large cabbage leaf, tuck it into the sides, and then place a glass weight on top. Would welcome your thoughts on this. Thank you for the comment and apologies for the very late reply!

Absolutely, keeping the veg submerged is the biggest challenge. Me too, I use a cabbage leaf on top but rather do not tuck in into the sides you need CO2 to be released. However, I sometimes use a piece of another veg, like celeriac or carrot, both to cover and weight down.