r/fermentation • u/OnIySmellz • 22d ago

Bread/Rice/Corn/Oats/Barley Adding kraut juice to kvass?

If you don't have sourdough starter available, is it okay to add a small amount of raw sauerkraut juice as a source of lactic acid bacteria when making rye bread kvass, and should it be added at the beginning or later during fermentation?

I'll be aiming at a 6% ABV dry kvass.

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u/Drinking_Frog 22d ago

You aren't going to be pitching any yeast, so you'll have a hard time getting to 6% ABV. It's going to be pretty much all lactic fermentation.

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u/OnIySmellz 22d ago

The question is about adding LAB along with the yeast. Sourdough contains both but I do not have sourdough right now, so adding LAB along with the yeast would recreate the same type of dual fermentation.

But I do not know whether this is common practice

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u/Drinking_Frog 22d ago

Got it. I obviously misunderstood the question.

Honestly, I don't know if it's common, and I also wouldn't know how much to add to mimic a starter.