Thank you NewRuth for weighing in.

The reason Ihave not fermented in the past is because I want to start with a culture that I know works. Often homes have an upset in the mircoflora due to many issues, so I am more comfortable with using a purchased, or donated culture. ( I use commercial yogurts to start mine, and after a couple batches, the final product is off due to a contamination; kefir grains were also sent to me by a friend, and while that took more effort to get right , Im willing to try again.)

Otherwise, I am particularly interested in the K2, and other than a starter, I dont know how to be sure I am getting that particular microbe that makes K2.

Glad to help--hope you enjoy your new floss!!