If you place your sauerkraut in the fridge after purchase, the taste and texture will remain the same for 8 months or longer. Many of our customers have said they forgot about it in their fridge and a year later it was still perfect! From a safety standpoint, our sauerkraut should never go bad due to it's super low pH.
Keep reading if you suspect mold or Kham yeast is affecting your kraut.
While we cannot tell you the exact sodium content (yet), we can tell you that our kraut uses a fairly low percentage of salt. We only use quality sea salts that never contain additives such as anti-caking agents. Just pure sea salt!
Absolutely. Because our fermented kraut is not pasteurized, it will continue to ferment when kept in certain temperatures like room temperatures of 62-75 degrees. Even at lower temperatures it will continue fermenting; albeit at a much slower rate. As the cabbage ferments, the lactic acid bacteria that feed on the sugars expel carbon dioxide, creating pressure that even the best lids can't completely hold down. It's a simple science but if you do notice any leaking, open your container over the sink in case it decides to perform the volcano experiment on you. Wipe the jar clean and pop it in the fridge!
What you're seeing is a completely harmless substance, but not the most pleasant in smell or taste. If you suspect Kham yeast, it is perfectly safe to scrape the top portion of this off the kraut and enjoy the rest! We very rarely see Kham yeast form in our crocks or in our packaged jars, but occasionally this happens and is completely normal for fermented foods. Higher salt concentrations usually prevent this yeast from forming or growing but is not always the only contributing factor.