Frequently Asked Questions
Why isn’t your sauerkraut refrigerated before opening?
Our kraut is fully fermented the traditional way, which naturally lowers the pH and preserves the cabbage without heat, vinegar, or refrigeration.
Once fermentation is complete, the kraut becomes naturally shelf‑stable — just like it was before refrigerators existed.
Refrigeration is only needed after opening.
Is your sauerkraut raw?
We never pasteurize, heat‑treat, or add vinegar.
Everything is preserved through real fermentation, not processing.
That’s why you get the full flavor, full crunch, and all the natural benefits of a live ferment.
How is it shelf‑stable if it’s raw?
We let every batch ferment until it reaches its natural point of stability.
This traditional process creates an environment where spoilage can’t take hold — the same method used for centuries to safely store vegetables at room temperature.
It’s simple, old‑world food preservation done right.
Do I need to refrigerate it after opening?
Yes.
Once opened, the kraut should be kept in the refrigerator.
Refrigeration slows the natural fermentation activity and keeps the flavor and texture at their best after the pouch is opened.
Why is your kraut different from the refrigerated brands?
Most raw kraut brands stop fermentation early and keep the product cold to slow it down.
We do the opposite:
We let fermentation finish naturally, which makes the kraut stable on its own — no shortcuts, no pasteurization, no vinegar, no refrigeration required until you open the pouch.
It’s the old‑fashioned way, and it’s why our pouches can live right on your pantry shelf.
Does it keep fermenting in the pouch?
No — we let fermentation fully finish before packaging. That’s what makes it naturally shelf‑stable and prevents pressure from building in the pouch. After opening, refrigeration keeps the flavor steady.
