I have decided to stop using whey in my vegetable ferments. WHAT??? But, but, Sally Fallon says to use whey! And, that’s how I’ve always done it! How can I stop now? I’ve come to this decision after reading two things – Sandor Katz’s Wild Fermentation and Kelsy’s post on The Liberated Kitchen. On my very first… Continue Reading
Category Archives: Whey
Hey! Where’s the Whey?
If you have read and/or follow the recipes in Nourishing Traditions, you’ve seen that whey is used in many of the recipes, especially in the fermenting of foods. Lacto-fermented foods are foods where whey is used to help stimulate the good bacteria production. Whey is a complete protein and is full of amino acids. It can be… Continue Reading
