But all of them come in a pasteurized form... It's unbelievable... all of them...
Sauerkraut is available unpasteurized in the refigerated section of health-food stores. (at least where I life)
All commercial yogurts are of course made from pasteurized milk, by adding only specific bacterial cultures for producing homogenous batches. Additional commercial yogurts are usually only allowed to ferment a short time (like 6 hrs only), therefore their bacterial count is usually very low.
However, homemade yoghurt is acctually very easy to make, and by letting them ferment for up to 48 hrs and additing additional fermentable substrate (for example inulin), maximizes also the resulting final bacterial count. Upto above 100 billions per cup!
Additionally one can use specific bacterial strains (like lactobacillus reuterii) which has been shown to have specific health effects. (and otherwise as probiotic tablets only come in low bacterial counts.) Actually a very cost-effective way for getting ongoing high bacterial counts of specific bacterial species for the price of only one cupsule as starter culture.
One easy to start with strain as starter-culture is lactobacillus casei shirota commercially available as small 100ml Yakult bottles.
Do you go on and off the Metformin?
Couple of years I did go off and on again.
I'm therefore doing most everything I can to keep in check with diet and avoid the Metformin.
That's what I did too, but with Ayurvedic herbs. Only that in India the diet-part suffered due to its prevalent high-carb diet. (- try eating an indian curry without rice or chapatti..). Used limited Saddha Dosa (made from fermented rice and beans) instead. And never full dose metformin.
However, about 3 years ago my blood-sugar creaped up to prediabetic levels, dispite. Therefore I continued with 500 mg/d of metformin since. And hope to be able to discontinue again.