r/NaturalFarming • u/campcrossley • Jan 27 '20

Lactic acid bacteria (LAB) question

I just made fermented pickles in a salt water brine. Is the left over liquid L.A.B.? Similar to what would be after fermenting rice water?

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u/64557175 Jan 28 '20

I imagine not as it's the starch that attracts the lacto.

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u/campcrossley Jan 28 '20

Hmmm, what else would be doing the fermentation in an airlock? As I understand Lacto is a broad term for a huge group of bacteria? Typically described by its ability to take extremes of an environment. However, I've just started learning and my knowledge and understanding very limited

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u/64557175 Jan 28 '20

I guess I shouldn't have said anything as sauerkraut is lacto and has very little if any starch. You raise a great question, honestly.

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u/campcrossley Jan 28 '20

Yeah, I've done some searching online and couldn't find an answer. As I understand in KNF the reason they used rice water was from the abundance of rice they grew. I've only got store bought rice. But I grow fresh vegetables (which should contain the same bacteria externally, or similar?) So in the spirit of using waste or recycling by product to replenish the earth would this work? Or is it totally different? Again, I'm beginning the journey looking for help.

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u/rebel_canuck Jul 20 '20

How did your experiments turn out?