We Sent Our Sauerkraut to a Lab. Here Is What We Found.

I wanted numbers, not a vague promise.

So before Cabbage Mama began selling, I had samples of my Classic (then called Traditional) and Caraway sauerkraut studied by an independent food microbiology laboratory.

Here is what the study found.

What did the lab find in Cabbage Mama sauerkraut?

The tested samples contained lactic acid bacteria, the bacteria associated with fermentation.

• Classic: 29 million lactic acid bacteria per gram
• Caraway: 82 million lactic acid bacteria per gram

These numbers come from the Classic and Caraway samples in report 260837A, tested in 2026.

What did the pH results show?

The Classic sample recorded a pH of 3.82. The Caraway sample recorded a pH of 3.88.

The microbiologist said the low pH gave confidence that proper fermentation had occurred.

What about yeast and mould?

Both tested samples reported less than 10 cfu/g for yeast and less than 10 cfu/g for mould.

That is the plain-language version of a report full of counts and scientific terms.

One study, real numbers

I want to be clear about what these results mean.

They belong to the Classic and Caraway samples tested in this study. They are not a claim that every batch is tested, and they are not a shelf-life result.

They are simply the results we found when we sent those two samples to an independent laboratory.

If you want to taste the two jars side by side, try the First Taste Bundle. Or start with Classic and keep it simple.

Real food. Real fermentation. And this time, real numbers too.