"I just hope that -something- isn't deadlier xD"

I couldn't agree more, but, from my read of the paper, what they used was sauerkraut juice and some microbes that could break up glyphosate.

The reason the sauerkraut was soggy is that the cabbage lacked nutrients like iron and manganese that are needed to form strong cell walls. The feeble cell walls of the glyphosate drenched cabbage collapsed during fermentation.

I need a proper crock to make sauerkraut, but I may wait on that until I actually have a place to live.

Thanks!