I'm just wondering if anyone has any experience with using a Sourdough Starter to inoculate a batch of cabbage or other vegetables? The creature population of the starter could easily contain many of the best pro-biotic strains touted for good digestive health. Just like with flour, cabbage has lots of LB's on them to get a culture going but it would speed up the process but change the outcome slightly by adding a flour based starter to the mix. The people who sell starter cultures for veggies say you should use a fresh batch of starter each time. That seems like it would be unnecessary from all I know about SD cultures. I'm new to making my own fermented veggies and they are delicious!
I'm hoping we have some members from around the globe that currently make their own sauerkraut that will comment on this off topic request. I recall David posted on pickles once.??