Yeah, those two in particular have very different common groups of active bacteria, even though both are lactic acid fermentations, so even if one were trying t

Yeah, those two in particular have very different common groups of active bacteria, even though both are lactic acid fermentations, so even if one were trying to isolate a specific set of cultures' effects it's really difficult to get that specific. The same sauerkraut at two weeks of fermentation and at four weeks is going to have a very different spread of dominant bacteria, in addition to the amount of sugar that has been converted.