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septemberwhole30

Which probiotic starter is best for making fermented vegetables?

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I've had success in the past in making homemade lacto-fermented pickles - beets, cabbage, turnip, daikon radish.  My previous method was to drain the liquid out of yoghurt using cheese cloth and a sieve.  I've just started the whole30 and am wondering about how best to continue making them.  Does the liquid from the yoghurt make my method non-compliant, because of the dairy?  I've seen "vegan" probiotic cultures for fermenting vegetables, such as these https://smile.amazon.com/gp/product/B014RRKXM6/ref=oh_aui_detailpage_o01_s00?ie=UTF8&psc=1 

The vegan ones are non-dairy, but they contain maltodextrin.  Any thoughts on which would be better?

 

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Neither of those options is really Whole30. Good news, though -- you don't actually need a starter to ferment vegetables, you can do them in a salt brine. Try this blog for some basic recipes:  http://www.killerpickles.com/category/fearlessfermentation/

If you're on Facebook, there's a group called Wild Fermentation that I've found to be helpful, mostly positive, and mostly it's pretty well moderated to avoid off topic discussions:  http://www.facebook.com/groups/WlidFermentation/ 

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