How to Store Kimchi and Sauerkraut to Keep Them Fresh
Live ferments are easy to keep well if you remember one thing: they are alive. A little care keeps your kimchi and sauerkraut crisp, tangy, and full of active cultures. Here is exactly how to store them.
Step-by-step storage
- Refrigerate as soon as your order arrives, ideally between 0 and 4°C.
- Always use a clean, dry spoon. Introducing crumbs or moisture can spoil the jar.
- Press the vegetables back under the brine after each use, so they stay submerged and protected.
- Seal the lid tightly and return the jar to the fridge straight away.
- Keep ferments away from the fridge door, where the temperature swings most.
Is bubbling or fizz normal?
Yes. Gentle bubbling, a little fizz, or movement in the brine are signs of active fermentation. It simply means the live cultures are still working. Open the jar slowly, as pressure can build up.
How long do they last?
Kept cold and handled cleanly, most jars are best within several weeks of opening, and the flavour deepens over time. For specific guidance, each product page lists a storage and shelf-life table. When in doubt, trust your senses: a clean sour smell is good, while anything off or fuzzy means discard.
New to ferments and not sure where to begin? Start with the Gut Health Starter Pack, or read about the benefits of fermented foods.
Frequently asked questions
How long does kimchi last in the fridge?
Kept cold and handled with a clean spoon, kimchi stays good for several weeks after opening, and its flavour deepens over time. Check each product page for specific shelf-life guidance.
Why is my sauerkraut fizzing?
Fizz and gentle bubbling are normal signs of active fermentation, meaning the live cultures are still working. Open the jar slowly, as a little pressure can build up.
Can I freeze kimchi or sauerkraut?
Freezing is not recommended, as it changes the texture and can harm the live cultures. Keep ferments refrigerated instead for the best flavour and crunch.
