most recent 30 from http://paleohacks.com 2013-05-24T13:56:27Z http://paleohacks.com/feeds/question/4198 http://www.creativecommons.org/licenses/by-nc/2.5/rdf http://paleohacks.com/questions/4198/fermented-foods-is-it-necessary-to-refrigerate-them Matt 2010-05-05T04:06:19Z 2010-07-24T13:22:12Z

<p>In Sally Fallon's book, Nourishing Traditions, her fermented food recipes call for refrigerating the mixtures after letting them sit out for a few days. Is it really necessary to refrigerate them or can you just keep them in a cool, dark place? Or perhaps storing them in another way?</p>

http://paleohacks.com/questions/4198/fermented-foods-is-it-necessary-to-refrigerate-them/4200#4200 PortlandAllan 2010-05-05T05:24:02Z 2010-05-05T05:24:02Z

<p>It depends on the food being fermented, but most foods will need refrigeration after the desired fermentation is complete.</p> <p>The reason is, there is always another microbe ready and willing to keep the ferment (ie. rot) going. During the primary/desired ferment the environment was not suitable for toxic microbes to grow and compete. As the sugars and starches are metabolized, and by-products accumulate and pH changes, the ability of the desirable microbes (ie. non-toxic to us) to survive drops while the ability of other, undesirable microbes (ie. toxic to us) increases. Refrigeration severely retards the growth of <em>all</em> microbes. It puts your food (culture) into a state of suspended animation where all the microbes, toxic and non-toxic alike, stop nearly all their growth (food still goes bad in the fridge -- eventually).</p> <p>The exception is foods that have been sterilized and then a single, very specific strain of microbe added don't need further refrigeration. Once that strain can no longer grow, there are no other microbes ready and willing to keep the ferment going. I think beer is the classic example of this type of controlled fermentation with a single end point.</p>

http://paleohacks.com/questions/4198/fermented-foods-is-it-necessary-to-refrigerate-them/4209#4209 Glenn 2010-05-05T12:32:28Z 2010-05-05T12:32:28Z

<p>For what it's worth, I made a big jar of sauerkraut, and didn't refridgerate it. It kept for at least two weeks (after fermenting) and did not go bad at all. In fact, it was delicious!</p>

http://paleohacks.com/questions/4198/fermented-foods-is-it-necessary-to-refrigerate-them/4210#4210 tattooedchef 2010-05-05T12:37:31Z 2010-05-05T12:37:31Z

<p>According to "On Food and Cooking" by Harold McGee, fermentation of foods like kimchi, sauerkraut and some pickles are done anywhere between 64 degrees F and 58 degrees F, respectively. </p> <p>I know that past the point of initial fermentation, you can keep jars of these items cool (i.e. in a root cellar) versus actually refrigerating them. I would not, for obvious reasons, leave them in a hot area or in direct sunlight. :)</p> <p>A big factor, however, would be how you "put up" these foods. If you're following proper canning/jarring techniques, creating a good seal should protect you from any harm. </p>

http://paleohacks.com/questions/4198/fermented-foods-is-it-necessary-to-refrigerate-them/4213#4213 Hannah 2010-05-05T13:26:52Z 2010-05-05T13:26:52Z

<p>I think it is actually mentioned somewhere in "Nourishing Traditions" that you can store fermented veggies and fruit in a very cool place, and don't need to store in the fridge. I believe this may even be the preferable storage method. If you look back at that chapter and read carefully, you may find it says this somewhere but I can't remember off hand. I know for 'kraut the flavor is allowed to develop better if you are able to store it out of the fridge. </p>

http://paleohacks.com/questions/4198/fermented-foods-is-it-necessary-to-refrigerate-them/7658#7658 Bryan 2010-07-24T00:58:40Z 2010-07-24T00:58:40Z

<p>My girlfriend is Korean and they have a kimchi refrigerator. The temperature isn't as cool as a regular refrigerator, but it keeps the kimchi from getting too hot in summer weather. Throughout the fall and winter I keep my kimchi on the deck.</p>

http://paleohacks.com/questions/4198/fermented-foods-is-it-necessary-to-refrigerate-them/7675#7675 David Moss 2010-07-24T13:22:12Z 2010-07-24T13:22:12Z

<p>It depends on how feremented the food is and on other storage factors. I kept some sauerkraut fermenting for a couple of months, keeping the cabbage submerged beneath the liquid and it was fine. Within a couple of weeks in the fridge, exposed to air, the cabbage had started to turn soft and mushy.</p>