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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 other fermented vegetables): <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]]).