Tangy, crunchy, and packed with health benefits, sauerkraut has been a traditional food enjoyed for centuries. But does sauerkraut need to be refrigerated?
The answer depends on whether it’s pasteurized or raw, store-bought or homemade, and how it’s sealed. In this guide, we’ll cover expert-backed storage tips, shelf life breakdowns, signs of spoilage, and fun ways to use up extra sauerkraut.
What is Sauerkraut?
The word sauerkraut means “sour cabbage” in German. 
Sauerkraut is a condiment and ancient food traditionally made with finely shredded cabbage fermented with salt and water. The fermentation process transforms the raw cabbage into a probiotic-rich food that supports gut health and has a distinctive sour taste.
While this type of sauerkraut would be considered “raw,” most store‑bought sauerkraut isn’t truly fermented. It’s just cabbage preserved in vinegar brine.
Store‑bought Sauerkraut: What’s The Difference Between Raw vs. Pasteurized?
What type of sauerkraut you have will determine when to refrigerate your sauerkraut.
Pasteurized sauerkraut is what is common in most supermarkets. It’s sauerkraut made with a vinegar brine usually jarred or canned and found in the unrefrigerated section of the supermarket.
• Shelf Life (Unopened): 6–12 months in the pantry.
• After Opening: Refrigerate and consume within 1–2 months.
Pasteurization kills the live bacteria normally found in traditionally made sauerkraut, making it shelf‑stable until opened. It won’t offer probiotic benefits, but has a long shelf life and is convenient.
Raw, unpasteurized sauerkraut is found in refrigerated sections of the supermarket. Traditionally its made with fresh cabbage fermented with salt and water. It’s rich in gut-healthy probiotics and is considered a living food.
• Shelf Life (Unopened): This type of  sauerkraut must always be kept refrigerated, even before opening.
• After Opening: Lasts 4–6 months if kept cold and submerged in brine.
• Why: Raw sauerkraut is a “living food” with active probiotics. It’s healthier but also perishable.
Key Differences
• Pasteurized: Shelf‑stable, longer pantry life, no probiotics.
• Raw: Always refrigerated, shorter shelf life, probiotic benefits.
• Packaging: Store‑bought sauerkraut may come in cans, jars, or vacuum‑sealed bags. Canned versions are pasteurized; bagged/jarred. Refrigerated versions are usually raw.
Should you refrigerate sauerkraut? Here’s what the experts say:
If sauerkraut is sold on a shelf (not refrigerated), it’s pasteurized and safe to store unopened in the pantry.
If it’s sold cold, it’s raw and you need to keep it refrigerated at all times.
The USDA Food Safety and Inspection Service recommends refrigerating opened sauerkraut to slow bacterial growth and preserve quality.
Pasteurized sauerkraut in sealed jars can be stored at room temperature until opened, but raw sauerkraut should always be kept cold.
Raw, fermented sauerkra 

Author