Food & cooking · Fermenting
Fermentation time by temperature.
Pick sauerkraut or fermented dill pickles, enter your room temperature and the day you started, and see the published time range and when it should be done.
Inputs
Fermentation time
Enter your room temperature.
How long does it take to ferment sauerkraut or pickles?
The USDA-funded National Center for Home Food Preservation (NCHFP) publishes these figures:
| Temperature | Sauerkraut | Fermented dill pickles |
|---|---|---|
| Below 55 F (13 C) | May not ferment (below 60 F) | No time given |
| 55 to 65 F (13 to 18 C) | 60 to 65 F: may take 5 to 6 weeks | Acceptable, takes 5 to 6 weeks |
| 70 to 75 F (21 to 24 C) | Fully fermented in about 3 to 4 weeks | About 3 to 4 weeks |
| Above the range | Above 75 F kraut may become soft | Avoid above 80 F or pickles become too soft |
NCHFP publishes nothing for 65 to 70 F. This tool shows 3 to 6 weeks there, the span between the two published ranges, and marks it as not published. University of Vermont Extension adds that the ideal room temperature is 65 to 72 F for the whole four-week process and to ferment for up to a month.
Worked example. Sauerkraut started on 1 October at 72 F is in the 3 to 4 week range, so it is ready between 22 and 29 October. After fermenting, NCHFP says kraut may be kept tightly covered in the refrigerator for several months, and fully fermented pickles for about 4 to 6 months if refrigerated and the surface scum and mold are removed regularly.
Frequently asked questions
How long does sauerkraut take to ferment at room temperature?
At 70 to 75 F, NCHFP says about 3 to 4 weeks. At 60 to 65 F it may take 5 to 6 weeks, and below 60 F kraut may not ferment.
How long do fermented pickles take?
About 3 to 4 weeks at 70 to 75 F. NCHFP says 55 to 65 F is acceptable but takes 5 to 6 weeks, and to avoid temperatures above 80 F.
What happens if it is too warm?
NCHFP says kraut may become soft above 75 F and pickles too soft above 80 F.
How do I know sauerkraut is done?
Time is a guide. NCHFP says that when the crock is weighted with a brine-filled bag, normal fermentation is complete when bubbling ceases.
How long can I keep fermented pickles?
NCHFP says fully fermented pickles may be stored in the original container for about 4 to 6 months, provided they are refrigerated and surface scum and mold are removed regularly.
Sources
Checked
- NCHFP: Sauerkraut (National Center for Home Food Preservation)
- NCHFP: Dill Pickles (fermented)
- University of Vermont Extension: Sauerkraut DIY, Fabulous Fermented Food (Joyce Amsden, 11 Aug 2021)
- NCHFP: General Information on Fermenting
NCHFP gives every temperature band and time; University of Vermont Extension gives the 65 to 72 F ideal. The 3 to 6 week span for 65 to 70 F is our reading between two published ranges. Runs entirely in your browser. Nothing you type is sent or stored.
Scope
Times are published guides. Discard fermented food that is soft, slimy or smells disagreeable. Food safety guidance, not professional advice. If you are pregnant, immunocompromised, elderly or cooking for young children, follow the stricter advice of your health professional.