(1) Whey. This is typically known as the by-product of curdling milk. In fact, it is the liquid formed during the cheese-making process. Usually, whey is infused with salt to not only add flavor but also to maintain the texture of the vegetable ferments. Whey is often used in fruit ferments to soften the salty taste of the brine. Aside from cheese, whey can be produced by straining dairy products such as kefir, buttermilk, and yogurt. This is often not a good choice for lactose intolerants because it contains a tiny volume of lactose.
(2) Dried Starter Culture. Most starter cultures are commercially available in grocery stores. Most of them contain special instructions on which product to use them. These cultures typically work the same way as whey. When creating homemade cheese, several starter cultures are used. A wide variety of fruits and vegetables require specific starter cultures in order to ferment.
(3) Other Fermenting Liquids. Several liquids can be concocted specifically for fermenting fruits and vegetables. For example, brine water that was already used in previous batches of ferments, and liquid kefir called kombucha combines for a good fermenting liquid agent. The recommended ratio, which is a quarter of the mixture water kefir and brine for very quart of water, must be followed. This proportion creates a balance in acids while impeding any form of undesirable growth of bacteria.