Whey

Q: What is “Whey”?
In our recipes, the whey we refer to is the liquid strained from live yogurt.  Not whey protein powder and not whey from cheese making (these types have been heated and are not live sources of probiotic cultures).

Q: Why do you use whey?
A: The method we recommend is based on recipes in the book Nourishing Traditions by Sally Fallon.  Whey provides an extra boost of probiotic culture to insure that your vegetables will ferment successfully.  We recommend this technique for people new to fermenting.  There are other methods that do not use whey.  We recommend reading some books from our Recommended Reading list for more techniques.

Q: Where do I get whey?
A: The easiest way to obtain whey is to buy a small carton of unflavored live yogurt.  Strain the yogurt through a filter (such as cheese cloth, coffee filter, jelly bag, etc.).  The yellowish liquid that drains out is the whey.  It is full of live active probiotic bacteria.  Add herbs and salt to the remaining thickened yogurt, it makes a yummy dip!

Q: Do I have to use whey?
A: No, vegetables, and particularly cabbage, ferment easily.  Natural “wild” fermentation has been the traditional method in most cultures around the world.  Alternatives to whey include:

• Salt and “wild fermentation”
• Wild yeasts and bacteria are naturally present on organic vegetables (and in the air, on your skin, etc.)
• probiotic supplement – capsules or powder
• commercial sauerkraut starter culture
• liquid from previous successful fermentation

Q: Which method is best?
A: They all work! Whichever  method works best for you is the best method to use.