Some sauerkraut sits on the grocery shelf next to the canned vegetables. Some sits in the refrigerated case next to the pickles and kimchi. That split is the whole answer to whether yours needs the fridge, and it comes down to one step: whether the kraut was heat-processed after it fermented.

Does sauerkraut need to be refrigerated?

The short answer: It depends on the kind. Shelf-stable sauerkraut in a can or jar has been heat-processed, so it can stay in the pantry until you open it. The USDA gives it 12 to 18 months unopened, then 5 to 7 days in the refrigerator once opened. Raw, unpasteurized sauerkraut from the refrigerated case has to stay cold the whole time, opened or not. Homemade sauerkraut ferments at room temperature, then goes in the fridge once it’s done, where extension guidance says it keeps for several months.

For more on shelf life and spoilage, see our companion post: does sauerkraut go bad. If you’d rather make your own, our easy homemade sauerkraut recipe walks through it step by step. For a complete pantry storage reference, see our Food Storage Guide.

📋 Does Sauerkraut Need to Be Refrigerated: At a Glance

Shelf-stable can or jar, unopened Pantry; 12 to 18 months, per USDA
Shelf-stable can or jar, opened Refrigerator; 5 to 7 days, per USDA
Raw (refrigerated case), unopened or opened Always refrigerated; follow the package date
Homemade, fully fermented Refrigerator, tightly covered; several months, per extension guidance
Home-canned, sealed Pantry at 50 to 70°F; use within about a year
Toss it if It smells bad, feels slimy, has mold, or the can bulges or leaks

🔑 Key Takeaways

  • Where you bought it tells you where to keep it. Sauerkraut from the shelf can stay in the pantry until it’s opened. Sauerkraut from the refrigerated case stays cold the whole time.
  • The USDA lists sauerkraut by name among high-acid canned foods: 12 to 18 months unopened, and 5 to 7 days in the refrigerator after opening.
  • Shelf-stable kraut is usually still fermented. USDA’s grade standard defines canned sauerkraut as cabbage and salt cured by natural fermentation. The heat processing afterward is what makes it shelf-stable, and it also means the kraut no longer has live microbes.
  • Homemade sauerkraut ferments at room temperature for about 3 to 4 weeks at 70 to 75°F, then keeps for several months tightly covered in the refrigerator, according to the National Center for Home Food Preservation.
  • A bad odor, a slimy texture or visible mold means it’s done. Don’t taste it to check.

Which Kind of Sauerkraut Do You Have?

Shelf-Stable Sauerkraut (Cans and Jars)

This is the sauerkraut in the canned vegetable aisle. Despite a common belief that it’s just cabbage soaked in vinegar, it’s typically fermented first. The USDA’s grade standard for canned sauerkraut describes it as cabbage with added salt that “is cured by natural fermentation,” with a minimum acidity of 1.0 percent, measured as lactic acid. It’s then heat-processed in a sealed container, which is why it’s safe in the pantry until you open it. Some brands add vinegar or preservatives, so the ingredient label is the place to check.

Raw, Unpasteurized Sauerkraut (Refrigerated Case)

This kraut is fermented but never heat-processed, so it still contains the live microbes from fermentation. Stanford Medicine’s nutrition program notes that most fermented foods with live microbes are sold refrigerated, and that sauerkraut labels may say “raw” to signal it hasn’t been pasteurized. Keep it refrigerated before and after opening, and follow the date on the package.

Homemade Sauerkraut

Homemade kraut is fermented at room temperature first, then refrigerated or canned once it’s finished. The details are below.

🔬 Why One Kind Needs the Fridge and the Other Doesn’t
Fermentation turns the sugars in cabbage into lactic acid, which is what makes sauerkraut sour and acidic enough to be classed as a high-acid food. Shelf-stable kraut then gets heat-processed in a sealed can or jar, which stops fermentation and kills the microbes, so the sealed container can sit at room temperature. Raw kraut skips that step. Its microbes are still alive, and keeping it cold slows them down so the flavor and texture don’t keep changing. That’s our explanation of the food science, but it matches how the USDA and extension services treat each kind. Once any container is open, it’s exposed to air and whatever touches it, which is why even shelf-stable kraut goes in the fridge after opening.

How Long Sauerkraut Lasts, by Type

Shelf-Stable, Unopened

The USDA Food Safety and Inspection Service lists sauerkraut with other high-acid canned goods, at 12 to 18 months in the pantry. Store it in a cool, dry place. The USDA says temperatures below 85°F are best, and to keep cans away from the stove, out from under the sink and out of a damp garage or basement.

Shelf-Stable, Opened

Refrigerate it as soon as it’s open. The USDA’s figure for opened high-acid canned foods, sauerkraut included, is 5 to 7 days in the refrigerator. You’ll see longer numbers online, often 1 to 2 months, but those aren’t USDA guidance. If you opened a can, move the leftovers into a covered glass or plastic container.

Raw, Store-Bought

Keep it in the refrigerator from the store to the last forkful, and go by the date on the package. Keep the kraut pressed down under its brine, and use a clean fork each time.

Homemade, Fermented

The National Center for Home Food Preservation says kraut ferments fully in about 3 to 4 weeks at 70 to 75°F, or 5 to 6 weeks at 60 to 65°F. Below 60°F it may not ferment, and above 75°F it may turn soft. Once it’s fully fermented, NCHFP says it “may be kept tightly covered in the refrigerator for several months.” Penn State Extension gives the same guidance and adds that its tested ratio of 3 tablespoons of canning or pickling salt to 5 pounds of cabbage is what controls harmful bacteria, so don’t change the proportions.

Home-Canned

For longer storage, NCHFP and Penn State both give boiling-water canning instructions for fermented sauerkraut. NCHFP’s home-canning storage guidance says to store jars between 50 and 70°F and to can only what you’ll use within a year. Once a home-canned jar is open, the USDA gives it 3 to 4 days in the refrigerator.

⚠ Signs Sauerkraut Has Gone Bad

  • A bad odor: Sauerkraut should smell sour and tangy, not rotten or putrid.
  • A slimy or very soft texture: Good kraut is firm and crisp.
  • Visible mold on the kraut or the lid.
  • A bulging, leaking or badly dented can, or liquid that spurts out when a jar is opened.

North Dakota State University Extension puts it simply: if you smell a bad odor, see mold or notice a slimy texture, do not taste it. Throw it out.

✅ How to Store Sauerkraut

  • Unopened shelf-stable kraut: A cool, dry pantry, away from the stove and below 85°F, per the USDA.
  • Raw kraut: Refrigerated at all times, opened or not.
  • After opening any kind: Refrigerate right away, with the lid on tight.
  • Keep it under the brine. Press the kraut down so it stays submerged.
  • Use a clean fork every time. Double-dipping brings in bacteria.
  • Move leftovers out of an opened can and into a covered glass or plastic container.

Sauerkraut Storage: Practical Guidance

Type Before opening After opening
Shelf-stable can or jar Pantry, 12 to 18 months (USDA) Refrigerator, 5 to 7 days (USDA)
Raw, store-bought Refrigerator; follow the package date Refrigerator; keep submerged, follow the package date
Homemade, fully fermented Refrigerator, tightly covered, several months (NCHFP) Same; keep submerged and use a clean fork
Home-canned Pantry at 50 to 70°F, within about a year (NCHFP) Refrigerator, 3 to 4 days (USDA)

Using Up an Opened Jar

With a 5 to 7 day window on opened shelf-stable kraut, it helps to have a plan. Pile it on a Reuben with corned beef, Swiss and rye. Fold it into pierogi with mashed potatoes. Simmer it into a sausage and potato soup, or serve it alongside roasted Italian sausage, peppers and onions. If you like the tang, our guide to the health benefits of sauerkraut covers what’s in it.

Does Sauerkraut Need to Be Refrigerated FAQ

Does sauerkraut need to be refrigerated after opening?

Yes, every kind. The USDA gives opened shelf-stable sauerkraut 5 to 7 days in the refrigerator. Raw and homemade kraut should be refrigerated whether or not they’ve been opened.

Does unopened canned or jarred sauerkraut need to be refrigerated?

No, if you bought it from a store shelf. It’s been heat-processed in a sealed container, and the USDA gives it 12 to 18 months in a cool, dry pantry. If the package says “keep refrigerated,” follow the label.

Is shelf-stable sauerkraut actually fermented?

Usually, yes. The USDA’s grade standard defines canned sauerkraut as cabbage and salt “cured by natural fermentation.” The heat processing that follows is what kills the live microbes, not a lack of fermentation. Some brands do add vinegar, so check the ingredient list if it matters to you.

Does canned sauerkraut have live cultures?

No. Heat processing kills the microbes from fermentation. If live microbes are what you want, buy raw, unpasteurized sauerkraut from the refrigerated case or make your own. Stanford Medicine’s nutrition program says unpasteurized sauerkraut contains live microbes, though it doesn’t classify sauerkraut as a probiotic.

Does homemade sauerkraut need to be refrigerated while it ferments?

No. It ferments at room temperature, ideally 70 to 75°F, for about 3 to 4 weeks, according to NCHFP. Once it’s fully fermented, cover it tightly and refrigerate it, where it keeps for several months, or can it using a tested recipe.

Can you leave raw sauerkraut out at room temperature?

Not for storage. Raw kraut is meant to stay refrigerated, and the package will say so. Its microbes are still alive, and warmth speeds them up, so the flavor and texture keep changing and it won’t keep as long.

Further Reading

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