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added step by step instructions for sauerkraut
[[File:Sauerkraut pellicle.jpg|thumb|Pellicle from Alex Loijos's sauerkraut culturing experiment.]]
Culturing LAB from sauerkraut can be done in much the same way as [[Alternative_Bacteria_Sources#Culturing_from_Kefir|kefir]]. [http://aem.asm.org/content/69/6/3192.full This study] shows that culturing ''Lactobacillus'' from sauerkraut is most likely best done when the sauerkraut is at least 7-14 days old, however after 60 days more acid resistant ''Lactobacillus'' cells can be cultured.
# Use 100 mL of at least 14 day old brine, but preferably 60 day old brine, and allow it to warm to room temperature if cold.
# Add the brine to a 1 liter starter of ~1.040 DME wort (alternatively use [[Lactobacillus#Samuel_Aeschlimann.27s_Starter_Procedures|Samuel Aeschlimann's Lactobacillus starter recipe]]).
# Incubate with an airlock at a temperature around ~90°F.
# Wait until the starter clears. This may take several days. When it clears, the starter is done. It may show signs of yeast fermentation.
# After fermentation finishes, add the entire starter to the wort. Reference the [[Sour Worting]] page for further brewing procedures.
[https://www.facebook.com/groups/MilkTheFunk/permalink/1186384568056422/ Alex Loijos described an interesting process on MTF] of culturing successive microbes from a starting batch of sauerkraut. After preparing his sauerkraut, each day he took a sample of the developing brine and pitched it into the same batch of wort. This most likely had the effect of pitching ''Leuconostoc'' and ''Weissella'' species during days 1-3, and then ''Lactobacillus'' species starting on day 7.