I would like to kindly ask anyone who has experience with sauerkraut production, what microorganisms species were present during the fermentation process you carried? Both pathogenic and not. Let's assume all the vegetables are being kept in the same proper conditions. I know it's possible to find the information in the books or articles. Yet, first-hand information is much more valuable for me and it's obvious that actual results can vary a bit from facts it's possible to find in the literature.

Thank you very much for some information.