Anyone ever use White Labs Lacto culture to make pickles, sourkraut, etc. I've tried making pickles spontaniously, with wild yeast that bring the lacto with it. But figure I could make it faster, more predicatably with this. I'm assuming that I wouldn't even need a quarter of the vile for a decent outcome, and since I'm not too concerned with the same level of sanitation as brewing I could save the vile in the fridge with out any real worries.
Anyone used it before