Tradition dictates that toasted rice bran, salt and water are mixed together. This mixture is stirred daily and fed vegetables to introduce and cultivate lactic acid bacteria. These sacrificial vegetables are removed daily and eaten or composted. The pot is stirred and another sacrifice is made. It takes time to culture a pot. We appreciate the process. It is a stepping stone for an evolution. We took our gluten free sourdough starter and added 15% salt. We mixed the two together. We buried a head of fennel in it and will check it in a few days. Our starter is rich with tang and life. And if this works as planned it will be the foundation for further custom flavored pickle pots.