Is one type of sauerkraut better than others? Is canned sauerkraut as effective that in the packages that appear to be more fresh?
I am no expert, but I think the sauerkraut has to be naturally fermented the old fashioned way, not canned or made “fake sauer” by using vinegar.
Same goes for anything else “fermented”, has to be the old- fashioned way, in a crock, on the counter, with only salt and water.
The canning process would kill the organisms that do the work. So, no process manuyfactured stuff. Make your own yogurt!