WOODSTOCK sauerkraut is not considered pasteurized. Our fermentation process is considered "wild" and produces the lactic acid from naturally occurring nutrients in the cabbage. Once shredded, salted, and covered, the fermentation process kicks off naturally. During this process, we utilize a heat treatment which deactivates the lactic acid from forming bacteria. The process allows trace amounts of probiotic bacteria to remain present. WOODSTOCK does not make claims of specific strains or quantities of probiotic in its sauerkraut as factors vary from batch to batch.