Sorry, the mobile slipped.

If the herbs are clean and the incubation is fresh you can taste it, should taste acidic (mainly lactic fermentation), but not only.

For application on very wet material let the material aerate and dry first.

Lactose can be used also as starter.

The nuns of abtei fulda have worked out to use it as seed soak, works nicely. I often sprinkle it on trays if wet seed is cumbersome.

I use it also to ferment seeds for cleaning, if I do not want bad smell.