Raw vs Pasteurised Sauerkraut: What’s the Difference?

Published: 08 September 2026

People often ask me what the difference is between my sauerkraut and the jars they see on supermarket shelves.

The photo here is of Kristi enjoying our Curtido, a cabbage ferment made with carrots and fresh oregano. Like our sauerkraut, it is made raw and unpasteurised in small batches.

The short answer is that Fermentastic sauerkraut is raw and unpasteurised. Many supermarket jars are heat-treated after fermentation so that they can stand on a shelf for longer. Heat treatment reduces the live bacteria and cultures that are there after fermentation. I prefer to keep my sauerkraut raw, refrigerated and as close as possible to the traditional way of making it.

So, what is raw sauerkraut?

Sauerkraut starts very simply, with cabbage, salt and time. The cabbage is shredded, salted and left to ferment in its own brine. It becomes tangy, crisp and properly flavourful.

When I say my sauerkraut is raw and unpasteurised, I mean it has not been heat-treated after fermenting. It needs to be kept in the fridge, which is exactly where I think a good fermented food belongs.

Why is some sauerkraut pasteurised?

Pasteurisation uses heat to make food more stable for storage. It means a jar can sit on a shelf before it is opened, which is useful for supermarkets and long distribution chains.

It is still sauerkraut, but it is not the same as a raw refrigerated ferment. Heat changes things. It reduces the live bacteria and cultures created during fermentation, and it can also change the flavour and texture.

Which one should you choose?

That depends on what you want from the jar.

If you want something that can sit in the cupboard for months before opening, a shelf-stable jar may suit you.

If you enjoy a proper tangy ferment, made in small batches and kept refrigerated, then raw and unpasteurised sauerkraut is probably more your thing.

There is no need to overthink it. Have a look at the label. Is it kept in the fridge? Has it been heat-treated? What is actually in it? Those little details tell you a lot.

How I make Fermentastic sauerkraut

I make Fermentastic sauerkraut near Bela-Bela, Limpopo, in small batches. It is raw, unpasteurised and made without preservatives or heat treatment after fermentation.

It is food to eat with food. Add it next to eggs, on a sandwich, with a braai, in a salad, or straight from the jar if you are that person. Keep it refrigerated, use a clean fork and enjoy the crunch.

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