2 or 3 weeks ago I bought some “Cleveland Kraut” on impulse; it’s sort of an artisanal sauerkraut brand. It says “raw and probiotic” on the plastic packaging.
So I’m BBQing some ribs today and I thought the kraut would make for a nice side, but Mrs. solost says “hey, this package of kraut in here is swollen about to bursting. I think your kraut has fermented” to which I says “it’s supposed to be fermented, that’s what makes it kraut”.
Anyway, the plastic package is swollen up quite a bit. The kraut has been refrigerated the entire time I’ve had it, which again has been about 2 or 3 weeks. I would think it should still be good, right? Or is the swelling possibly indicative of any bad biological activity?
If it is swollen to the extent of bursting the package, dump it. I mean, all sauerkraut is “probiotic” by nature but if it is ‘raw’ (all ‘kraut is also technically raw in the sense of not being cooked) that probably means that it is unpasteurized and thus populated by whatever was around when it was canned. This doesn’t mean some adverse microbes, e.g. C. botulinum haven’t made their way into the mix, and while a tiny amount of that isn’t going to produce enough toxin to kill someone, if it has managed to reproduce enough to produce gas you potentially have a biohazard. I would not take the risk because botulism, although rare, is difficult to treat once symptoms appear and can cause chronic medical problems in otherwise healthy people.
Thanks for the reply, Stranger. I did take another look at the package and I found a very small message (had to break out the reading glasses to read it at all): “since this kraut is actively fermenting, the package is equipped with an off gassing vent. It’s natural for the package to puff up; don’t be alarmed”.
I am loathe to disregard the advice of possibly the smartest Doper here, but that would seem to indicate my kraut is still edible, no?
Well, I’m not an expert on ‘raw’ foods (and I wouldn’t touch kombucha regardless of how many people attest to its health benefits) other than to observe that a lot of such products seem to be exempt from the kind of standards applied to food safety in general. I haven’t fermented cabbage but I’ve made other kinds of fermented foods like kefir and radishes, and while a little gas production is normal and expected I’d be worried if it produced a lot. I guess if it doesn’t look or smell bad and the producer says it is ‘normal’ then it’s your call, but coming from a food service background my tendency is “When in doubt, throw it out,” because it takes only one incidence of food poisoning to ruin the day.
Sauerkraut is a traditional food that was made to last for weeks in its fermenting condition. If it went bad after a few days, the Germans would have died out centuries ago.
If it is a raw, live culture, non-shelf-stable sauerkraut, it should technically last in the refrigerator for several weeks, up to a couple of months, in safe edible condition. This assumes you have not opened the package and there is still plenty of liquid.
Check the package for a best-by date.
Note that I am not there to check this myself, smell it, feel the texture, etc. Proceed at your own risk. But if it were me, I personally would not be worried.
“There is a ‘Best By’ date on each pouch. After opening, naturally fermented kraut can stay good for months! We at CK always eat our kraut in the first 30 days, for the crunchiest bite! If you see a change in color, texture, or unpleasant smell or taste this may indicate that other bacteria from your fridge have joined the party and you should throw out the remaining kraut.”
Since you haven’t opened yours yet, it’s probably all right.
Kraut keeps for long periods of time. Sailors used to take barrels of it on long voyages because it kept so well and had the benefit of also being an antiscorbutic.
I had half a jar of that Libby’s sauerkraut (opened, obviously) in my fridge for god knows how long - think years, not months. I opened it expecting to be overwhelmed by some kind of stench - but it smelled normal. I tried a small amount and it also tasted normal. It got me to wondering if sauerkraut could even go bad.
I am no expert but have made my own sauerkraut and have some in the fridge that is a couple months old.
One sign of it going bad is any kind of mold growth or nasty smells. That you should toss.
SOME but not all kinds of white growth are normal yeast.
BTW, its really easy to make homemade sauerkrout if you like it. In fact, it’s one of the easiest and “best” homemade vegetable ferments out there. The Ball Fermentation kit is a great one for getting started. IMHO, napa cabbage is by far the best cabbage to use.
Yeah, we make lacto-fermented kraut frequently using a one gallon jar with a small lid hole in which to fit an airlock. It’s supposed to be good for gut health and has healthy pro-biotics in it. When it’s done fermenting I typically use pint sized mason jars for storage. I’d like to say it keeps for many months in mason jars, but in fact it has a tendency in our house to get eaten after just a few weeks.
I am not a food scientist, but I do ferment my own kraut and have researched a bit. Kraut that was safe to eat 2 weeks ago will not become poison after two weeks in the fridge. Homemade kraut starts to get unpleasantly soft around 4 months in the fridge, though it’s still fine to eat. It generally doesn’t last that long.
I have had kraut that was not submerged in enough brine develop mold after some time in the fridge.
The acidity, and I believe also the salt, create an environment inhospitable to botulism. I know that when canning certain things that are not acidic enough, pressure cooking is advised to avoid botulism.