Shipping Notice - PLEASE READ

Fermented Foods Are Stable for Shipping without coldpacks

Fermentation creates an environment that naturally preserves food and inhibits spoilage, making fermented products like beet kvass and sauerkrauts well-suited for shipping.

Here’s how:

1. Low pH and High Acidity:
   • Fermentation produces lactic acid, lowering the pH of the product to typically 3.0-4.0. GG Ferments products test around 3.6-3.8
   • This acidic environment is hostile to pathogenic bacteria (e.g., E. coli, Salmonella) and spoilage organisms, acting as a natural preservative. The FDA notes that foods with a pH below 4.6 are generally safe from botulism and other harmful microbes.
2. Presence of Beneficial Microbes:
   • Fermentation introduces live probiotic cultures (e.g., Lactobacillus species), which outcompete harmful bacteria for resources. These microbes continue to produce antimicrobial compounds during transit, enhancing stability
3. Low Water Activity:While beet kvass is liquid, its high salt content (often 1-2% by weight, per recipes) reduces water activity, making it less hospitable to spoilage organisms. 
4. Long Shelf Life:Properly fermented beet kvass can remain stable at room temperature for weeks to months, though refrigeration is recommended to slow fermentation and preserve flavor. 

Stability of Beet Kvass and Sauerkrauts During Shipping

Beet kvass’s specific characteristics make it particularly resilient for shipping.

• Fermentation Completion: Once fermentation is complete,  the product reaches a stable state where microbial activity slows. This reduces the risk of over-fermentation or bottle bursting during transit, unlike kombucha, which can continue to carbonate and build pressure.
• Packaging: Our kvass and krauts are bottled in glass, which prevents oxygen ingress and maintains an anaerobic environment, preserving the product’s integrity. Glass bottles are ideal for maintaining flavor and safety.
• Temperature Tolerance: While refrigeration is preferred, beet kvass can tolerate short periods (10-15 days) without significant degradation. The acidic environment and live cultures prevent spoilage.
• The krauts may leak as they warm up and resume fermentation, the lid may bubble up from the jar and leakage may occur.  Unlike canned foods, this lid bubble is normal and safe to consume. Please rinse your jar and place in cold storage to stop the fermentation process. 

Refrigeration Upon Arrival

Refrigerating beet kvass and krauts upon arrival is important to maintaining its quality and shelf life. Here’s why it remains a good product when refrigerated post-shipment:

1. Preserves Probiotic Content:
   • Probiotics in kvass and krauts (e.g., Lactobacillus) remain viable during shipping  for short durations, as fermentation creates a stable microbial ecosystem. Refrigeration at 35-40°F (2-4°C) slows microbial activity, preserving the live cultures that deliver gut health benefits.
   • Studies on fermented foods show that probiotics can survive several days at warmer temperature, with minimal loss of colony-forming units (CFUs).
2. Maintains Flavor and Texture:
   • At room temperature, fermentation may continue slowly, producing more acid or carbonation, which can make kvass taste sharper or fizzier. Refrigeration halts this process, locking in the tangy, earthy flavor profile that customers expect. 
   • Without refrigeration, off-flavors from over-fermentation could develop over weeks, but a few days in transit won’t compromise quality.
3. Ensures Safety:
   • The low pH and antimicrobial properties ensure safety during shipping, but refrigeration prevents any rare risk of contamination if bottles are mishandled.   No reported cases of foodborne illness from properly fermented foods exist, per available data.
4. Extends Shelf Life:
• Once refrigerated, beet kvass can last 6-9 months, giving you ample time to consume the product while enjoying its full health benefits (e.g., liver support, nitrates, immunity).

• Will it spoil during shipping? No, the low pH, probiotics, and salt content prevent spoilage for 2-5 days at warmer temperatures. Refrigeration upon arrival ensures long-term stability.
• Will probiotics die? Probiotics remain viable during short shipments. Refrigeration preserves their potency, with minimal CFU loss.
• What if it’s warm during transit?   Kraut and Kvass' acidity ensures safety for short periods of time. Some leakage may occur in the krauts from fermenting.  We package in plastic bags to hold the leaks.  Please rinse the jars and place in the fridge upon arrival 
• Will it taste the same? Minor flavor changes MAY occur if unrefrigerated for over a week, but 2-3 days in transit won’t noticeably affect taste.