Very interesting math. I would be happy if it were half correct especially since my cabbage ferments 5 or 6 weeks in larger batches. I've been kraut with meals for 3 months but have been making it for a couple yrs. Can't say that my colon problems have noticeably improved yet although the nutrition is certainly a positive regardless and the good bacteria can only help.
Anyway adding probiotics to the process is of interest. Unadulterated kraut is high in plantarum that D Gates of body ecology calls the superstar probiotic. So that is my concentration right now along with brevis which is the last bacteria to form in the fermentation process.
I am definitely going to try your idea of adding 1/2 probiotic to fermentation albeit couple qt jars vs 20 or 30 lbs when I harvest my fall crop cabbage. I have just orderd reuteri probiotic so that is what I will be adding. Hope to increase the bacteria count exponentially in accordance with the indigoaura math.