Losing probiotics from sauerkraut by rinsing?

[pizzafoundry]

I'm on my first batch of sauerkraut using some red cabbage, 2%, went for 30 days and is quite tasty but rather salty. I've been rinsing it recently before eating and notice all the rinse water is red for a second or two. Does this mean I'm losing some/many/most of the probiotics? It still tastes quite salty so maybe this rinse really isn't doing much?
pizzafoundry

Posts: 1
Joined: Thu Jun 15, 2017 6:18 pm

[Christopher Weeks]

I don't think the red rinse has anything to do with the microorganisms -- it's just the red chemicals from the cabbage. OTOH, you must certainly be losing a bunch of them down the drain.