I know similar questions probiotics have been asked but they tend to wonder into the supplement territory. So i am calling upon the PaleoHacks circle of knowledge for some info please. The places i have looked so far just tend to state what vitamins & minerals are present but what about the probiotics? I make my own sauerkraut i also consume natural yogurt bought from my local farm. I'm not opposed to trying other stuff & will learn to make other stuff if i need to, kraut & yogurt are full of goodness & easily obtainable but are they enough to keep my gut in good shape??, am i missing out on other strains of bacteria?? thanks in advance.
In my opinion, all lines drawn between vegetable ferments are imaginary. You can ferment practically any vegetable, so why not ferment a bunch of different ones together and get some good variety going? You could make a carrot ginger cabbage garlic beet kim chi kraut!
You will always be missing out on other strains of bacteria. The bacteria world is HUGE and multifaceted, and they're all swapping pieces of their DNA with each other (yes it's true!).
My advice is Variety > silver bullet approach
I will say that making my own water kefir has changed my life. For pennies, I make 1/2 gallon every other day and have kicked my expensive Kombucha habit. It takes literally five minutes every other day. If I go out of town, I just put it in the refrigerator until I get back. I make yoghurt and kraut/kim chi occasionally, but the kefir takes almost no effort and is delicious!
I think the best one is the one you will eat! If you don't like any of them in particular why make it? For me making kefir or yogurt would be the lowest on the list because they are my least favorite. Now pickles on the other hand, I can make all day and night and eat all day and night too, because I like the flavor the most. So keep that in mind as well. Cost is pretty low, IMO, for all of the above, especially if you buy and make pickles with different veggies (like peppers, cabbages, cucumbers, radishes, etc.) and buy what's in season of course.
I think you have it covered with the fermented dairy:
Check out all the strains present in the study intro, pretty cool, I'm glad I do kefir.