Anyone have any insight on the level of probiotics in purchased sauerkraut versus home-made? I know that sauerkraut from a can is "dead" but what about Organic Sauerkraut (jarred) that I buy from a whole foods store? I know that nothing beats homemade, but I just want to make sure that the stuff from a jar isn't dead like the stuff from a can.
Here in NY our Whole Foods carries Hawthorne Valley Farm products and they are solid tasty and good for you. Read the label, do a little research, make sure it's raw. If done properly then they are the same as homemade, just on a bigger scale.
It should be just the cabbage, any other veg added in, maybe a spice or aromatic, salt. I love all of Hawthorne's products but my personal favourite is the Jalapeno 'kraut.
http://www.edenfoods.com/store/product_details.php?products_id=103900#nutrition This is great brand of Sauerkraut if you don't have time to ferment your own.