Packaging and processing

In the United States, commercial products are usually thermally processed, much like other high-acid foods at about 75°C, prior to packaging in cans or jars. Such products are essentially commercially sterile and are stable at room temperature. There is also a market for non-pasteurized, refrigerated sauerkraut that is packaged in glass jars or sealed plastic bags (polybags). These products also have a long shelf-life, provided antimycotic agents, such as benzoate and sulfite salts, are added and the product is kept cold.

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