I get this question in various forms all the time. How long can fermented foods be left to ferment?
Did I ferment my sauerkraut too long? “Help! I went 10 days by mistake, but the recipe said 7 days! Is it bad?”
I’m not surprised I get this question all the time, because there is so much conflicting information out there. Some recipes will say to ferment sauerkraut for 3 days while some say 3 months. Same for fermented veggies.
Is there really a set fermentation time for fermenting vegetables? The short answer is no. It varies and depends on a few factors.
There are many variables that can affect the time it takes for your suaerkraut, pickles, fruit and even kombucha and water kefir to be ready.Fermentation time varies depending on the temperature of the room you’re fermenting in.
Temperature
Temperature affects the speed atwhich fermentation occurs. A cooler room will slow fermentation while a warmerroom will speed it up. Ideally mostferments do bestin an environment that’s at a comfortable roomtemperature, about 60 – 75 degrees fahrenheit.
Hot weather
During the summer the temperature of the kitchen rises. The heat speeds up theactivity of the bacteria and can make a typical 5 day ferment be done in 3 days.
Cold weather
During the winter, if your kitchen is cold, a typical 5 day ferment could take as longas 7 or 10 days. Even two weeks. It’s safe to ferment for a long period of time.
The amount of salt you used in your sauerkraut or fermented vegetables will affect fermentation time. Too little salt will speed up fermentation, but may cause it to become slimy and develop mold. Too much salt can slow down fermentation significantly.
Learn My 3 Simple Steps to Get Perfectly Salted Sauerkraut Every Time here.
Time can depend on taste preference. The flavor of pickled vegetables and sauerkraut will develop and get more complex over time. Textures can change too.
If you like your sauerkraut more crunchy, then ferment it for less time, if you like it more soft, let it go longer.
Pickled vegetables tend to be more crunchy the less they ferment too. But that also depends on the texture of the vegetables. Carrots hold their crunch very well, while radishes will get softer the longer you let them ferment.
Some people believe that the longer you let it ferment the more bacteria will be present. Some people let their sauerkraut ferment for at least 20 days in that case. Some people think the opposite is true.
Personally I let all my vegetables and sauerkraut ferment until the pickle brine is cloudy or the sauerkraut is bubbly and thenI do a taste test. If it tastes sour and I like the consistency, I’ll put it in the refrigeratorto eat. If I don’t think it’s sour enough, I will leave it out longer to ferment for a few more days and taste it again.
I think you should get comfortable with tasting your ferments too. You’re only going to eat it, if it tastes good to you.
Don’t worry if your ferment is taking longer than instructed, because time can vary significantly depending on these factors.
So, how long can fermented foods be left to ferment? As long as you want.
You can let your vegetables and sauerkraut ferment for several weeks, months or days. It depends on temperature, salt and your personal preference. Experiment with your own ferments and you’ll find a process you like best.
How long do you like to let your sauerkraut, pickles or other foods ferment and why? Let me know in the comments below.
Happy Fermenting!
-Danielle
FAQs
So, how long can fermented foods be left to ferment? As long as you want. You can let your vegetables and sauerkraut ferment for several weeks, months or days. It depends on temperature, salt and your personal preference.
How long can fermented foods be stored? ›
Fermented foods that are properly prepared and stored in a cool, dark place (like the refrigerator) can last at least 4-18 months. Always look for any signs of mold, an even color throughout, and make sure it still looks edible. Use your nose to see if it still smells as it should, and doesn't have a bad smell.
What is the shelf life of fermented products? ›
Brine - This product is very shelf stable and can be stored up to 1 year in the fridge. Fermented Veggies - Our various fermented veggies can be enjoyed up to 6 months if stored in the fridge. After 6 months, the veggies will be noticeably more sour, but can still be consumed.
Can you ferment something too long? ›
Overfermentation is a phenomenon which is a result of fermentation that lasted too long or had too much culture in it. Read on to get more insight on it and some tips on how to avoid it. Time is Important! Usually overfermentation happens when we leave the culture to ferment longer than recommended.
How long can you store fermented feed? ›
How Long Can Fermented Feed Last? The fermented feed gets sour the longer it sits, so your chickens may not like it past four or five days. In addition, the feed will spoil faster when it's no longer in the brine, so be sure only to put enough food out that your chickens will eat in one sitting.
How to tell if fermentation has gone bad? ›
In fact, fermentation is safer than raw vegetables and canned food! If your lacto-fermentation fails, the signs are unmistakable: repulsive smells, hairy mould on the surface, flashy colours, etc. Read on to discover the different phenomena that can occur in your jar.
Why don't fermented foods go bad? ›
For those who have apprehensions about food safety, Breidt said that fermented vegetables can be safer than raw vegetables, thanks to the ability of lactic acid, which forms during fermentation, to hunt down and kill any harmful bacteria that might be present.
What is the maximum time to ferment sauerkraut? ›
It is very dependent on ambient temperatures. I found a sauerkraut temperature chart on one website (High Quality Sauerkraut Fermentation) and this is what it said: Below 45.5° F (7.5° C) fermentation time is up to 6 months. At 65° F (18° C) fermentation time is 20 days.
Can too many fermented foods be bad? ›
Fermented foods are considered safe for most people. However, some individuals may experience side effects. Due to the high probiotic content of fermented foods, the most common side effect is an initial and temporary increase in gas and bloating ( 32 ).
Can bulk fermentation be too long? ›
YES! You most definitely can bulk ferment sourdough too long. If you leave the dough to ferment for too long, it will become "over fermented". Over fermented dough will lose its structure and become a soupy, sloppy mess that you will not be able to shape.
The shelf life of fermented foods is naturally pretty long since the veggies are preserved in salt water brine. Here at Olive My Pickle, we mark our products with an expiration date 6 months from the time of packaging, which is plenty of time to enjoy the ferments! Our advice is that fresh is best!
How long can you leave primary fermentation? ›
Some brewers actually view a brief period of aging in primary as a good way to ensure undesirable fermentation byproducts are taken care of, in fact it's not too uncommonly recommended to proceed with packaging 3 to 4 weeks after pitching yeast.
Can you cold ferment too long? ›
Sourdough can also be fermented too long during cold fermentation because if you leave it in the fridge for extended periods you risk the lactic acid bacteria breaking down the gluten structure to a point where it can no longer contain the CO2 produced by the yeast.
How are fermented foods kept from spoiling? ›
In such fermented foods, the growth of pathogens is often prevented by adding large amounts of salt. Pickling is an effective way to preserve vegetables for a long time, but to prevent spoilage, a large amount of salt is added or enough lactic acid bacteria are grown to make the environment acidic at a pH of about 4.
What is the shelf life of fermented sauerkraut? ›
If you are refrigerating your sauerkraut, it should stay fresh for about four to six months after opening. It's important to know when you're using it and sealing it after each use because if new bacteria come in contact with it, it can immediately become spoiled.
