I think the kefir starter should work. The kefir cultures I’ve seen don’t have Lactobacillus plantarum, which is in all the vegetable culture starters. I’m not sure how important that is, though. Donna Gates does give a little helpful advice in her article, Which Fermented Food Starter Should You Use for What?

I don’t use any salt at all in my culture. So you should be fine there.

Let me know how your project goes!

They can be added to tossed salad for some added zing, or tucked into a sandwich with lettuce, tomato and avocado. Or, strategically place a small spoonful alongside the rest of the food on your dinner plates for color/texture/taste contrast.

I often snack on them in the kitchen while I fix dinner. In fact, eating a few cultured veggies before meals is one of the most healthful ways to use them, because the lactic acid and natural enzymes prep stomach juices for better digestion.

They’re kind of habit forming, actually!