This is no doubt a simple question for Mike, but when making sauerkraut, do you use any sort of starter bacteria, or is it like making wild sourdough, and you use whatever bacteria is in the air? Do you put the uncovered crock outside to inoculate? Some of the best Belgian beers are made using wild yeasts from the air in the brewhouse, and they open up louvers in the ceiling and top walls to increase the air flow during this time.