Lactic acid bacteria fermentation powder can be used as kimchi water, but it is ineffective only after two or three times of soaking! Moreover, kimchi water is particularly sticky! It is suggested that it is better to make kimchi mother water by yourself, and now the temperature is high and the fermentation is fast in this season, and kimchi water can be successful in three or four days. On the other hand, in a sense, the mother water I made contains live anaerobic bacteria, such as lactic acid bacteria, and the lactic acid bacteria baking powder you mentioned does not have these beneficial bacteria! In contrast, the mother water of kimchi made by ourselves is the best and healthiest, but I don't know that these living anaerobic bacteria can effectively inhibit nitrite synthesis and reduce harmful substances in kimchi water. Therefore, we do not advocate using lactic acid bacteria fermentation powder as the mother water of kimchi. We advocate and strongly recommend ourselves to be the water of mothers. Natural mother water is healthier, easier to maintain, better in effect and better in taste ...