Fresh, lightly fermented kraut (like from a farmer’s market) will lose more crunch than the jarred, shelf-stable stuff. Commercial brands that are pasteurized freeze like champs because the heat already softened them—so you’re not losing much texture.
Also, if your kraut is already a bit mushy or old, freezing won’t resurrect it. It’ll just freeze that sadness into a block of regret. Check the vibe first.
Does Freezing Sauerkraut Kill Good Bacteria at Claire Grissom blog
