Are you wondering how much salt to use, what salt to use, how to store ferments, if fermenting is safe, or other fermenting questions? This video series will answer them!
The Lacto-Fermentation 101 Video series today covers…
Do I Have to Use Whey for Fermenting?
No. When fermenting raw vegetables, the organisms that do the fermenting are right there on the vegetable. You simply create the right environment — a closed container, room temperature, the right amount of salt, etc. — and the naturally present organisms do the work. They are happy and they start fermenting!
Now, if you choose, you can add a starter culture such as whey or a non-dairy culture to give your ferment a boost from the beginning. A starter culture can provide a sure start, and many rely on them for consistent results. But this is simply not necessary with most vegetable ferments.
(Keep in mind, you should add whey or a starter culture for some ferments, such as cooked foods or fruits or particular cultures such as kefir. A good recipe will tell you what’s necessary and what’s not.)
The non-whey starter cultures I recommend are linked below.
- Free Fermenting Formulas Cheat Sheet
- The Complete Idiot’s Guide to Fermenting Foods
- Subscribe to TCS on YouTube
- Lacto-Fermentation eBook
- Lacto-Fermentation eCourse at Traditional Cooking School
- Homesteader Supply Veggie Starter Culture
- Body Ecology Starter Culture
- Caldwell’s Starter Culture
Do you use whey for fermentation? Why or why not?
how to make it, store it, flavor it, SCOBY care, troubleshooting, and MORE!
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