This is one the most frequently asked questions in just about every workshop I teach. The simple answer is “a long time”. In fact, fermentation has always been one of the ways to extend the shelf life of food.
The more nuanced answer is, “It depends”, on factors like your storage conditions, the temperature, the nature of the fermented food or beverage, etc.
This cheeky response is even more true when you realize that different people have different tolerances for funkiness! So, my usual advice as with exploring or eating anything (fermented or not!) is to
Trust your Senses!
Your body is equipped with many senses to navigate its world. Those senses will tell you ultimately whether something is good for you.
That said, here are some guidelines on the shelf life (in a refrigerator, unless otherwise noted) of the most common fermented foods once they’re done fermenting.
| Ferment | Shelf Life (in refrigerator) | Comments |
|---|---|---|
| Kimchi | 3 months | once it's too soft/sour to enjoy fresh, use it in a stew! |
| Sauerkraut | 3 months | |
| Cucumber Pickles | 2 months | Depends on how much salt you used; could be longer if kept whole |
| Pickled Veggies (beans, escabeche, giardineira) | 4-6 months | carrots, cauliflower and dense veggies hold up especially well |
| Kombucha | 1 month | Some flavors like watermelon and strawberry are more ephemeral; drink them within 2 weeks |
| Kefir (milk) | 1 month | becomes very sour after that; can be used to make other products after turning too sour to drink |
| Miso | unlimited | properly sealed, miso can easily last 10 years |
| Water Kefir (tibicos) | 1 month | Some flavors like watermelon and strawberry are more ephemeral; drink them within 2 weeks |
| Hot Sauce | 2 years | can be stored in pantry too (will reduce shelf life somewhat); surface yeast may re-form if in pantry |
| Sourdough Bread | 3-4 days (room temperature) 2 months in freezer | Never store bread in the refrigerator! If freezing, pre-slice bread for easy retrieval and keep in sealed plastic bag |
Author and founder of Fermenters Club. I’ve been fermenting food for 14 years.
In 2024, I published my first book, Fearless Fermenting.
When not stuffing things into jars, I enjoy permaculture gardening, cooking, yoga, writing, and studying cosmology and esoteric traditions.
