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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Discover How To Become Your Own Brew Master, With Brew Your Own Beer. It takes more than a recipe to make a great beer. Just using the right ingredients doesn't mean your beer will taste like it was meant to. Most of the time it’s the way a beer is made and served that makes it either an exceptional beer or one that gets dumped into the nearest flower pot.