I was at the store today and looking at the back of a jar of Bubbies Sauerkraut, I was surprised to see it only provides 1% of the RDA of Vitamin C per 1/4 cup. Anybody know why that is? I read before that sauerkraut starts off high in Vitamin C, then the LB eat it all up, then at some point latter in the ferment it comes back, but could anybody explain the science behind it? I ferment my own kraut, and I want to make sure I'm not timing the ferment so it is coming out in some kind of Vitamin C Dead Zone.