posted 3 weeks ago
In general, lacto-fermentation needs about a week to begin. Before that, various microbes are still fighting it out to see who will win. I know nothing about dextra-anything, but I learned a lot about the general topic in a microbiology class and I've been fermenting all sorts of vegetables for almost 10 years. I usually don't do sweet things except carrots along with other more typical veggies like green beans.
Sandor Katz at that site is far more of an expert than I am, so listen to him, but my input is what I learned in school and from experience: the "good bacteria" (lactobacillus types, in this case) don't form in any worthwhile numbers for our health until a few weeks, or even a month if you can wait that long and can enjoy the veggies at that stage of flavor. Longer is better, though beyond a couple months is debatable as to whether the probiotics are still growing, and things get pretty mushy over time. For sauerkraut and most veggies I wait at least a month.
The bacteria we want is found in dirt, which means it's on the outside of your veggies, so just lightly rinse them off. Don't peel anything if you can help it. You won't need to use any juice from previous batches or whey if your salt ratio is good. I only use juice from previous batches on something that won't have any dirt on it, like when I made mustard. I put the usual sauerkraut ratio of salt & water, but I also put some previous juice to get it started because I have no idea how the mustard seeds I bought in a bag were grown or washed or how long they were dried out for, so I had to assume there'd be no good bacteria on it and it'd have to come from somewhere.
In the process of buying rural land/house & repairing it, dreaming, and planning!