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this post was submitted on 03 Jul 2024
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That sounds like a great way to make stale bread…
Things we refrigerated that I’ve seen others not refrigerate:
Things we didn’t refrigerate that I’ve seen others do:
Edit: Just to clarify this is what my parents did and doesn’t reflect my adult opinions.
My soy and fish/oyster all say to refrigerate right on the label.
Since they already made the shit I'm ingesting, I'm taking their word for it.
High salt/vinegar content condiments are perfectly fine at room temp for a weeks to months in dry to mostly dry moderate temp climates. That is why air conditioned restaurants which have consistent temps and low humidity leave them out on the tables.
The label is there so someone in Florida doesn't have it go bad in a couple months on their counter. Plus refrigeration extends the time it can go without spoiling, which is great for condiments that are rarely used.