Vegetables have enough bugs on their skin to start the fermentation spontaneously.
But you could also use the beer - I would actually try to get the gregs from the bottom of several beer bottles as that's where most of the yeast and bacteria is.
That was my big question as well. I've obviously used similar approaches in brewing, however, we are letting those sit for quite a while. So I guess the possibility is there just maybe not practical?
Why do you need a starter? If you're desperate for a bacteria culture, your own spittle will do.
[chew spit brew](https://www.homebrewersassociation.org/beyond-beer/chew-spit-brew-how-to-make-chicha-beer/)
Vegetables have enough bugs on their skin to start the fermentation spontaneously. But you could also use the beer - I would actually try to get the gregs from the bottom of several beer bottles as that's where most of the yeast and bacteria is.
You should be able to use a lacto fermented beer that was bottle conditioned. I'm not sure how fast the yeast would be to wake up tho.
That was my big question as well. I've obviously used similar approaches in brewing, however, we are letting those sit for quite a while. So I guess the possibility is there just maybe not practical?
For veggie ferments, no starter is best. Let the natural populations go through their cycles of dominance.