Ruby, my youngest daughter, recently went to the Maritimes for national science fare with her project on sauerkraut. She was curious about the different levels of beneficial bacteria in the various krauts that you can buy, and her own homemade sauerkraut.
She looked at slides she prepared under the microscope from pasteurized commercial sauerkraut, organic unpasteurized commercial sauerkraut, and her homemade unpasteurized sauerkraut. She also took samples into a professional food lab in Saskatoon to measure as well. The lab measured the bacteria count of lactobacilli in each sample.
Here were her results:
So there you have it folks… it’s official, homemade is officially 10,000 times better for you! Now she wants to find a lab that can measure the DIVERSITY of bacteria…. maybe next year.