My last can had caraway---a seed I oftened used in baking breads so I am familiar with it. In the kraut it gave a subtly different flavor. A nice flavor.

Pasturizing often destroys vitamins, so I do wonder if some is lost.

And when most items are fermented the acid levels change until the organism that produces all the goodness and the acidity are also killed. THough now I would like to know if killed as in dead, or as in dormant????