Backslopping

Backslopping is a fermentation technique in which a small quantity of a previously fermented batch is used as the starter for the next batch, rather than beginning fermentation from scratch or with a separately purchased culture. It shortens fermentation time and can improve the safety and nutritional quality of the finished food, and remains in use today in the production of fermented foods such as idli, kefir, water kefir, kombucha and sourdough.