saur Kraut: 3 tips for better kraut

http://healthimpactnews.com/2014/three-tips-for-better-homemade-kraut/

Try It Sans Starter Culture

Using a culture is a bit like adding insurance to your fermentation. It ensures that you are starting off with the presence of beneficial organisms. This might be called culturing vegetables, which is a bit different than wild fermentation.

Wild fermentation of vegetables relies on bacteria present in or on the vegetables, coupled with the preserving qualities of salt. It is this vegetable-specific bacteria that creates a ferment that is unique to that vegetable.

The starter culture may give you peace of mind as you get started down the road of vegetable fermentation. But once you are comfortable with the process of allowing your vegetables to ferment for days, weeks, or even months without refrigeration; give wild fermentation a try and see if you notice a difference.

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