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updated Jason Sterling's advice on using sauerkraut brine
The results of this experiment were interesting: "I just tried it cold. It's definitely drinkable!! It tastes like sourdough bread with the tart/salty/bready malt combination. I didn't perceive the viscosity as much and I think it's in part because it's flat that it feels 'thick.' I'm pretty pleased with the surprises along the way during this experiment. Chiefly that there were wild yeast that were capable of 71% attenuation, which I didn't expect! I was just using the kraut brine for souring, and expected I would have to pitch a culture after. Is there anything else like this that provides a pretty much guaranteed full spectrum of wild microbes (yeast and LAB)? Not yogurt, not grain, not coolships in the open air..." ~ Alex Loijos.
* See also [https://www.facebook.com/groups/MilkTheFunk/permalink/1282563468438531/ Jason Starling's process for using sauerkraut to make sour beer on MTF.] Jason advises that using brine that is [https://www.facebook.com/groups/MilkTheFunk/permalink/1594042507290624/?comment_id=1594160837278791&comment_tracking=%7B%22tn%22%3A%22R0%22%7D 4 weeks old has given better, cleaner acidity without yeast fermentation].
==Culturing from Probiotics==