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