Is there any advantage to using whey in ferments? Does it give a different and better health advantage or help to make the fermentation better in some practical way? I haven’t tried it yet, but I’ve been curious as every once in a while I’ll read something on the web about adding whey to a ferment.
I do not generally use whey in sauerkraut but recently made beet kvass with whey and rye bread and it was very different than when I have made it without whey- the flavor had a hint of sour cream and was very delicious. I also use it in Lemon Punch from the nourishing tradition cookbook. I have seen many recipes from Europe that do include whey in sauerkraut.
I recently made the Red Cabbage Sauerkraut on this site, but subbed 4 Tablespoons whey instead of one of the (2) tablespoons salt called for. It’s one of the best ferments I’ve ever made, really delicious.