Raw vs Pasteurised Fermented Foods: What’s the Difference?
- Alice Critchley
- Feb 6
- 4 min read
Fermented foods are everywhere at the moment, but they don’t all show up in the same place. Some sit happily on a shelf at room temperature, while others are kept in the fridge.
That difference usually comes down to whether a ferment is pasteurised or live and raw, and it explains a lot about how fermented foods behave once you get them home.
If you’ve ever wondered why one jar needs to live in the fridge while another doesn’t, or why some fermented foods keep changing while others stay exactly the same, this is usually why.
What does “raw” fermented food actually mean?
Raw fermented foods are exactly what they sound like. They’ve been fermented and then left unheated, so the fermentation process hasn’t been stopped.
That means the live bacteria created during fermentation are still present. The food is still active and continues to change slowly over time. Flavour can develop, sourness can deepen, and textures can soften slightly.
This is normal, and usually
a sign that fermentation is still doing its thing, not that anything’s gone wrong.
Because they’re alive, raw fermented foods are stored chilled. Refrigeration doesn’t stop fermentation completely, but it does slow it down, helping keep things stable while the food continues to do what fermented food does best.
What does pasteurised mean?
Pasteurisation involves heating a fermented food after fermentation. This stops the fermentation process and kills the live bacteria created along the way.
The result is a product that’s much more stable. The flavour is set, the texture won’t change, and it can usually be stored at room temperature for long periods of time.
Pasteurisation isn’t a bad thing. It’s often used to make foods more shelf-friendly and predictable. It just creates a different kind of product.
Why do raw and pasteurised ferments behave so differently?
This is usually where people start to notice the difference in everyday life.
Raw fermented foods are still alive, so they continue to respond to their environment.
Which is why they sometimes feel a bit more unpredictable.
You might notice:
flavours becoming more complex over time
sourness increasing slightly
natural fizz in fermented drinks and some foods
small changes from jar to jar
Pasteurised fermented foods don’t do this. Once heated, fermentation stops. What you taste on day one is what you’ll taste months later.
Neither approach is right or wrong, but they do lead to very different experiences of what “fermented” food actually feels like.
Which one is better?
This is usually the point where people expect a simple answer but, sorry to disappoint, it really depends on what you’re looking for.
If you’re after convenience, consistency, and a product that behaves the same way every time, pasteurised fermented foods can make sense. They offer the flavour of fermentation without the ongoing changes - or the good live bacteria.
If you’re interested in the living side of fermentation, raw fermented foods are different. The bacteria are still alive, the food is still active, and it continues to evolve slowly over time. This means they interact with the body in a different way and, or many people, this is the part of fermentation they’re interested in, especially when fermented foods are eaten little and often.
Understanding this difference helps explain why some fermented foods feel more lively than others. It’s not about labels or trends, just whether fermentation is still happening or has been brought to a stop.
Why we choose to keep our ferments raw
We choose to keep our ferments raw because we want fermentation to still be happening when you eat them.
For us, that’s the point of fermented food. The bacteria are alive, the food is still active, and it continues to interact with the body in a way pasteurised products don’t. It means flavour can change over time, and each jar won’t be identical, but that’s something we’re comfortable with. Honestly it seems to be what our customers love, every jar is slightly different to the last so it's impossible to get bored of it!
We keep everything chilled so fermentation slows down rather than stopping completely. That way the food stays lively, but stable enough to enjoy gradually, little and often.
Pasteurised ferments have their place. They’re consistent and convenient. But when we’re making fermented food ourselves, this is the kind we want to eat.
A final thought
Raw and pasteurised fermented foods aren’t opposites. They’re made to behave differently.
Once you understand what pasteurisation does, it becomes much easier to choose fermented foods that match what you’re actually looking for, rather than feeling unsure or misled by the label.
Want to try this for yourself?
If you’re curious to try live, raw fermented foods, you’ll find our range in the shop. All of our ferments are kept chilled and made to be enjoyed slowly, with the understanding that living food continues to change over time.
We also offer our fermented foods as a bundle, which is an easy way to try a few favourites without having to choose individually.
👉 Explore the shop at wildpantry.co.uk