Im sure this should be posted somewhere else but as I am a complete newbie this seems the logical place.

If pasteurisation removes some or all of the goodies is it likely that Hengstenberg Sauerkraut (purchased from Sainsburys) is not actually going to be of any use as the label tells me it is pasteurised.

Thank you for any replies

As a source of probiotics? I wouldn’t bother with anything pasteurised.

For beneficial sulphurous or polyphenol antioxidants, green or red leafy cruciferous vegetables (cabbage, kale, sprouts) are apparently far superior to white.

Not sure whether fermenting increases or reduces availability of these over raw or lightly cooked vegetables tho. Likely an answer somewhere online!

A quick and dirty eye over a couple of study abstracts suggests that fermenting eliminates glucosinolates (sulphurous compounds) unless the vegetable is blanched first, and reduces the polyphenols (red-purple colour).

So basically pasteurised white saurkraut or kimchi is next to useless nutritionally. I

Thank you for confirming my thoughts