Can You Freeze Sauerkraut?

It is famous for its very distinct sour flavour, and it is one of the most popular fermented foods in Europe. Especially in Germany, Austria and remaining regions of central and eastern Europe.

Sauerkraut, translated from German, means sour cabbage. Although the name suggests that the origin of sauerkraut is German, it is not. On the contrary, sauerkraut was brought to Europe for Genghis Khan, a Mongol ruler.

Some historians argue that sauerkraut actually originated in China. Today, sauerkraut is found practically all over Europe. You might also know it under these names:

choucroute in French

zuurkool in Dutch

kysla kapusta in Slovak

kysele zeli in Czech

In order to make sauerkraut, you will have to purchase raw white cabbage. In case you have any leftovers, you can also make these fabulous cabbage recipes like cabbage poriyal or this pickled cabbage and red onion recipe.

First and foremost, the white raw cabbage is chopped into fine pieces. Next, you layer the raw cabbage with salt. This enables the cabbage to release any excess moisture. Sometimes, for extra flavour, you can add caraway seeds.

In short, sauerkraut is made via the pickling process which enables fermentation. This is done by the addition of lactic acid into the white cabbage.

Hence, it is made via a lactic acid fermentation. What happens is that the lactic acid breaks down the sugar from the white cabbage into lactic acid and CO2 as well as a little bit of alcohol.

Actually, sauerkraut is made in the same way as kimchi and other pickled recipes.

In terms of pH, sauerkraut has a pH of approximately 4.6 and lower. Meaning, it is acidic. When food reaches a pH in the vicinity of 4.0, it showcases the success of the fermentation process.

This is what helps preserve and store the food for later.

For other fantastic pickled recipes check out:

pickled daikon

courgette pickle

takuan

Once you make your homemade sauerkraut, you can store it in an airtight jar. Place it in the fridge and store it there for a couple of months. Or, you can freeze it for up to a year.

Like many other fermented foods, it contains tons of the 'good' kind of bacteria that you want in your body. They are also known as probiotics. Specifically, sauerkraut contains enzymes which help you break down food molecules.

The probiotics also help support your gut and your overall intestinal immune system. Generally speaking, sauerkraut contains far more lactobacillus than homemade yogurt.

Moreover, sauerkraut is rich in Vitamins C, K and B6. However when you freeze sauerkraut and then reheat it, it will lose a substantial amount of vitamins. Indeed, the freezing process also deteriorates the probiotic properties of sauerkraut.

If you do not open the container, you can keep the sauerkraut up to 6 months in the fridge. However, it is best to consume it within three just in case.

It is essential that the container remains shut at all times. If it is opened, then you will have to consume the sauerkraut within 3-5 days.

When you freeze sauerkraut, it will lose all its probiotic properties.

Generally, you can freeze fresh sauerkraut anywhere from eight to twelve months.

Yes, you can freeze cooked sauerkraut. There is no reason at all that you should throw away perfectly good cooked sauerkraut. When you cook sauerkraut, it loses some of its acidity. Often, cooked sauerkraut contains the addition of vinegar just to enhance the acidic taste.

You can freeze cooked sauerkraut anywhere from three to six months.