Americans will sure be annoyed when they learn that sauerkraut on our store shelves almost certainly lacks this bacteria. I'm fairly sure that the product would be heat-treated before packaging in this country.
I love Hebrew National Kraut in the bags, but I don't know if the canned stuff is processed the same or not..........
Try Polish Saurkraut. Naturally fermented and mindly tangy.
Also has the same half life as U235.
Had a jar at home for two years and it was still 'fresh'.