I am an avid producer of pro biotic cabbage, AKA Polish sauerkraut made the natural way. Now, that being said, Sauerkraut is made from "lactobacillus" that overcomes the bad bacterial in cabbage with the use of salt. So now can I use some lactobactilllus liquid to inoculate my sausage so it ferments? I hope some one can help here. Sausage ferments seem to be very expensive.