Home Forums Fermentation Questions and Information Should I be using whey in my ferments?

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This topic contains 2 replies, has 3 voices, and was last updated by moragsmum moragsmum 1 month ago.

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  • #2144
    LucyD
    LucyD
    Participant
    Points: 126

    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.

    #2179
    MendoFerments
    MendoFerments
    Participant
    Points: 47

    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.

    #2181
    moragsmum
    moragsmum
    Participant
    Points: 68

    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.

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