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==Culturing from 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. The following instructions can be used to culture LAB from sauerkraut (and probably from other fermented vegetables)for a 5 gallon batch: <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1200428506652028/?comment_id=1200600033301542&comment_tracking=%7B%22tn%22%3A%22R%22%7D Conversation with Ingo Janssen on MTF. 12/23/2015.]</ref>
# 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]]).