When purchasing probiotic sauerkraut, keep in mind the following simple tips:
Avoid pasteurized varieties:
Pasteurization kills probiotic bacteria in pickles. The aforementioned benefits are only benefits from a live pickle, a dead pickle is just a delicious appetizer alongside meals. Every pasteurized food is dead.
Avoid preservatives: All industrially pickled pickles contain fermentation inhibitors. These preservatives, just like pasteurizing, aim to kill bacteria in pickles.
Avoid added sugars: Sauerkraut should contain only three basic ingredients: cabbage, salt and water. Avoid those with added sugar.
Pickles added with industrial vinegar, lemon salt etc. are not probiotic pickles.