Does anybody know the content of lysine and arginine in homemade sauerkraut? I've searched the web for this and can only find stats for those amino acids for commercial kraut. The USDA site has some fermented foods, but no amino acid profile for fermented cabbage.
Here's why I'm asking...There's some evidence that a high lysine/arginine ratio can suppress the herpes virus living in the nervous system. So many people follow a high lysine, low arginine diet to reduce breakouts of herpes (simplex 1 & 2, as well as shingles and maybe epstein barr.)
Yogurt is at the top of the lysine/arginine list, so I eat homemade yogurt everyday. Also, fermentation is how lysine is produced in some industries, so I expect kraut is high in lysine but I can't find ANY data to verify this.
Any help would be appreciated. Thanks!