Sauerkraut juice cheese

Long time lurker, first time poster. I've been pondering this for a while now and figured if I could find an answer anywhere it would be here. I want to make LAB, but was wondering if I could mix the liquid from homemade sauerkraut with milk instead of fermented rice wash? Unless someone answers telling me that this is a horrible idea, I'm going to give it a shot. I still have to make the kraut, so there is some time to tell me it's a bad idea.

Worth a try I suppose, but there will be yeasts etc. in a sauerkraut ferment that wouldn't normally be present in a cheese culture. You may get gas production or spoilage from yeast or other funky bacteria.

I've used sauerkraut juice as a starter for nut and coconut milk cheeses. They were all tasty.

Dan, I'd love to hear how the experiment goes, good or bad. This sort of thing is really interesting since we always have a load of pickles in the fridge. We currently dilute the liquid a bit then drink it as a great tonic first thing in the morning, but other uses are always welcome.

Quick update, finally got some sauerkraut started so the experiment should start on Sunday. Not sure how much "juice" I will have , but it's my plan to mix it at a 1 to 10 ratio with milk. (Store bought grass fed cow)

That strikes me as too much juice. Worried it's too much acid and salt to get a clean break when you add the rennet.

Nick I don't plan on adding any renet. My post might of been more appropriate on the asian natural farming fourm, because I am mostly after the LAB, but I do plan on eating the cheese curds.