Ignacio Zuleta’s Reviews > Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods > Status Update

Awww... "The fermentation of sauerkraut is not the work of a single microorganism. Sauerkraut, like most fermentation processes, involves a succession of several different microbial species, not unlike the life of a forest, in which a series of different trees follow each other as the dominant species, each succeeding type altering conditions to favor the next. Coliform->Leuconostoc->Lactobacilus."