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You are here: Home » Fermenting & Culturing » How Do I Store My Fermented Foods? {Video}

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How Do I Store My Fermented Foods? {Video}

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How Do I Store My Fermented Foods? | Over the years, I've received lots of questions about fermenting. Today's question in my Lacto-Fermentation 101 series is... how to store fermented foods? The answer is... | TraditionalCookingSchool.com/LF101

How to store fermented foods… If done right, they’ll be preserved safely and continue to age and get better!

As the author of The Complete Idiot’s Guide to Fermenting Foods and through teaching Lacto-Fermentation at Traditional Cooking School, I’ve received lots of questions about fermenting over the years.

Are you wondering how much salt to use, what salt to use, how to store ferments, if fermenting is safe, or other fermenting questions? This video series will answer them!

The Lacto-Fermentation 101 Video series today covers…

How Do I Store My Fermented Foods?

If your ferment is done (more info here), transfer to cold storage —  between 32 and 50 degrees Fahrenheit — like a refrigerator or cold cellar. Be sure to remove the airlock (if you used one) with a regular lid.

The cold slows down the organisms (but doesn’t stop them) so the food will be preserved while it continues aging. You can store fermented vegetables for a year or more. Fermented fruits should be consumed within a few weeks to month due to the alcohol content.

You can also freeze a ferment. This stops the organisms completely. Make sure to double or triple layer protect the ferment to prevent freezer burn.

Wondering if canning is ok for fermented foods? The answer is here: Does Canning Kill Probiotics In Fermented Foods?

Links Mentioned

  • Free Fermenting Formulas Cheat Sheet
  • The Complete Idiot’s Guide to Fermenting Foods
  • Subscribe to TCS on YouTube
  • Lacto-Fermentation eBook
  • Lacto-Fermentation eCourse at Traditional Cooking School
  • How Do I Know If My Ferment Is Done?
  • Does Canning Kill Probiotics In Fermented Foods?

What’s your best way to store fermented foods?

We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).

Posted in: Fermenting & Culturing Lacto-Fermentation 101 Video Series Q & A Videos

About Wardee Harmon

Wardee lives in the Boise area of Idaho with her dear family. She's the lead teacher and founder of the Eat God's Way online cooking program as well as the author of Fermenting, Sourdough A to Z, and other traditional cooking books. Eat God's Way helps families get healthier and happier using cooking methods and ingredients from Bible Times like sourdough, culturing, and ancient grains.

Reader Interactions

Comments

  1. Rachel McAtee says

    September 3, 2016 at 8:54 am

    You mentioned freezing the ferments as an option. Would a vacuum sealer work to keep the ferment fresh and air tight?

    Reply
    • Millie says

      September 6, 2016 at 12:38 pm

      Hi Rachel,

      A vacuum sealer is great!

      Millie
      Traditional Cooking School

      Reply
  2. Roberta Devers-Scott says

    September 8, 2016 at 9:57 am

    perhaps this is not the most appropriate place to post this but. . .i purchased the e-book on lacto-fermentation and made pickles according to the instructions. can you pls answer two questions? one, the pickles were still not sour after 8 days (it has been cool here in vermont). should i just give them more time? two, the brine seemed to make the pickles too salty. can i cut down on the salt in the brine? if so, by how much?

    thank you

    Reply
    • Millie says

      September 9, 2016 at 4:27 pm

      Hi Roberta,

      Yes, give them a few more days. That may also help with the saltiness. The salt is essential for fermenting safely and properly. A certain amount is required to protect the lactobacilli and repel spoiling organisms. If one reduces the salt, make sure to use a starter culture, and also don’t reduce too much!

      Millie
      Traditional Cooking School

      Reply
  3. Veronica says

    October 21, 2016 at 7:33 pm

    Wardee.
    I live in Mexico, and it is difficult to get many of the ingredients you mention in your recipes.
    I put some brocolli and cauliflower to ferment, with you salty brine recipe, (I can’t get kefir,
    to make whey, amazon mexico, does not have it available) that is why I used the salty brine.
    but after 5 days, I see that the brine is not clear any more. Does that mean that the ferment is ruined? HOw can I do it right. Hope you can help me.

    Reply
    • Millie says

      October 25, 2016 at 1:09 pm

      Hi Veronica,

      Cloudy brine is okay, and normal. 🙂

      Millie
      Traditional Cooking School

      Reply
  4. Rhianon says

    February 22, 2017 at 4:21 pm

    Love all your articles on fermented and cultured foods! I think storage is one of the main questions I get from family and friends about ferments Glad to see I’ve been giving them the correct info. When you freeze fermented foods, does this put the bacteria in a stasis, or is it killed in the process?

    Reply
    • Millie Copper says

      February 27, 2017 at 6:59 pm

      Hi Rhianon,

      Freezing stops the fermenting process completely. It doesn’t harm the good bacteria so when you thaw it’s equivalent to fresh. 🙂

      Millie
      Traditional Cooking School Support

      Reply
      • Michelle Mensing says

        July 22, 2017 at 12:08 pm

        Hello! Another question on the freezing of ferments. If I’ve frozen a jar of fermented pickles, then defosted, how long can it stay in the fridge before it should be consumed?

        Reply
        • Danielle says

          July 24, 2017 at 1:55 pm

          Hi Michelle,

          Kept in the fridge it will last quite a while (weeks or even months depending the ferment). With pickles you may lose some crispness with freezing so you’ll want to consume them quicker.

          ~Danielle, TCS Customer Success Team

          Reply
  5. Claudia says

    August 7, 2017 at 3:30 pm

    I love fermented foods and all the healthy benefits. I have two refrigerators. However, I milk two goats, and get 1 gallon plus 5 cups per day. I make cheese, but I’m running out of refrigerator space. We have a large upright freezer. But, we butcher our chickens & pigs. So, freezer space is at a premium as well.

    So, I’m trying to find other ways to preserve my cultured veggies and pickles. I like the idea of vacuum sealing the veggies in canning jars, and am definitely going to give that a try. My initial attempts at vacuum sealing haven’t been all that successful. So, today’ I was wondering if I could culture some big, flat pieces, and then dehydrate them.

    Reply
  6. milinda says

    August 8, 2018 at 4:10 pm

    I have started my “first ever” batch of fermented cabbage. I am a house hold of one and don’t need a big supply of food that will spoil faster then I can consume it. I see on many posts that fermented foods have a shelf life of 1 to 3 days, I see in your post that it can be stored on the shelf for longer. can fermented food be stored in a cool dark area for up to a year or longer?

    Reply
    • Peggy says

      August 9, 2018 at 11:02 am

      Hi, Milinda,
      That is great! I’m so excited for you! After your fermentation process is done I would transfer it to the refrigerator. I would not store fermented cabbage at room temperature. Storing your sauerkraut in the refrigerator slows the fermentation down and keeps longer. Here is a great article you may enjoy on Traditional Cooking for One (or Two): https://traditionalcookingschool.com/q-a/5-tips-traditional-cooking-for-one-or-two-aw115/
      I can’t wait to hear how your sauerkraut turns out 🙂
      ~Peggy, TCS Customer Success Team

      Reply
  7. Kari says

    October 7, 2018 at 2:42 am

    Hi! Is it safe to air tight can fermented food without brine?

    Reply
    • Peggy says

      October 8, 2018 at 1:52 pm

      Hi, Kari,
      We recommend to always store your ferments with the brine. If you do not have enough brine then add a salt water mixture and add it to the jar.
      ~Peggy, TCS Customer Success Team

      Reply
  8. Kristine says

    October 29, 2018 at 4:14 pm

    Could I freeze extra yogurt whey to use in a ferment later? Or could frozen whey kill something and then not be used in a ferment? I make fermented lemonade a lot for my kids but still don’t go thru the whey fast enough and then after a week in a half the whey smells off.

    Reply
    • Vicki Henry says

      October 29, 2018 at 5:00 pm

      Hi Kristine,

      Yes you can freeze whey. The freezing process may kill off a little of the bacteria but it will still be good for you.

      ~ Vicki, TCS Customer Success Team

      Reply
  9. Bonnie Foskey says

    July 15, 2019 at 2:28 pm

    I am fermenting cucumbers for pickles. I have 1 quart and 2 half gallon jars sitting on the counter right now. In my refrigerator I already have 2 half gallon jars and one that is almost empty with fermented cabbage( kraut). I am growing my own cucumbers this year and will get a ton of them! I don’t have the room in the fridge and I don’t think my basement will be between 32-50 in the summer. Does that really matter? How did they do it before refrigeration?

    Reply
    • Danielle says

      July 16, 2019 at 6:40 am

      Hi, Bonnie.

      Before refrigeration, they kept their ferments in cool places, like cold cellars, basements, even buried in the ground.

      It is important to keep them cool as the fermentation process slows down in cooler temperatures because the microbes cannot grow. You will experience continued fermentation (and rotting) if ferments are allowed at warm temperatures for extended periods of time.

      ~Danielle, TCS Customer Success Team

      Reply
  10. Carmy says

    February 20, 2020 at 8:20 am

    Hi,
    My boys will be hiking and wanted to bring some of there favorite fermented vegetable, so I am wondering if I could vacuum seal dehydrated ferments. Would the lack of oxygen kill the lacto bacterias?

    Thanks!

    Carmy

    Reply
    • Vicki Henry says

      February 21, 2020 at 1:53 pm

      Hi Carmy,

      Since you have already dehydrated your ferments, we think it would be ok to vacuum seal them for your sons’ hikes.

      However, we’re not sure about vacuum sealing the dehydrated ferments for long term shortage.

      ~ Vicki, TCS Customer Success Team

      Reply
  11. Carmy says

    February 27, 2020 at 3:44 pm

    How’s about just storing in a freezer bag in the freezer? I’ll double bag, plus put in a paper bag to prevent freezer burn.

    Reply
  12. Danielle says

    February 27, 2020 at 4:38 pm

    Yes, you can store ferments in the freezer as mentioned above:

    “You can also freeze a ferment. This stops the organisms completely. Make sure to double or triple layer protect the ferment to prevent freezer burn.”

    ~ Danielle, TCS Customer Success Team

    Reply
  13. Marci avella says

    March 6, 2022 at 2:51 pm

    Hello! I’m in Boise Idaho as well ! I just made my first Huge batch of saurkraut . We packed it all in jars and put date labels on them and put them in the bottom of the fridge . But my husband’s cousin told him that we should have left an inch or so and poured brine over the top or it will go bad. Is this true? It’s pretty briney ..thanks so much

    Reply
    • Sonya says

      March 7, 2022 at 9:36 am

      Hi, Marci! It is a good idea for the kraut to be submerged under its own juices or topped off with brine — especially for long-term storage. You can still add some brine if needed. And if you have any glass weights to press down on the kraut to keep it submerged, that works, too. —Sonya, TCS Customer Success Team

      Reply
  14. Betty says

    June 3, 2024 at 3:14 pm

    Hi, I have made a lot of Cauliflower and carrot stick fermentation.
    As you mentioned, once fermentation is done, they could be put into a freezer.
    Could you tell me if I could freeze them, the vegetable and the brine juice together in a jar and put in the freezer, or do you recommend just the vegetables only.
    Also, once de-thawed, are the cauliflowers and carrots still be crunchy, same as before they were put into the freezer?
    Your answers to my above questions would greatly help me before I freeze my vegetables.

    Thank you.

    Reply
    • Peggy says

      June 14, 2024 at 2:05 pm

      Hi, Betty,
      The ferments with these two veggies freeze well but they aren’t going to be like freshly fermented veggies. They’ll lose some of their color, texture, and taste but often it’s not much. With fermenting they lose some crunch after freezing they lose a bit more.
      ~Peggy, TCS Success Team

      Reply
  15. Bio Naze says

    February 3, 2025 at 9:30 am

    Fermented foods are a great source of probiotics, which help us have a healthy gut. That’s why I love eating fermented foods, especially kimchi. Thank you for sharing tips on how to store fermented foods properly!

    Reply

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