As the author of The Complete Idiot’s Guide to Fermenting Foods and through teaching Lacto-Fermentation at Traditional Cooking School, I’ve received lots of questions about fermenting over the years.
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.
Links Mentioned
- 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?
save time, spend less, and get healthy... simple & delicious traditionally-cooked meals using ingredients you already have... even leftovers... 30 min or less!
FREE
free worksheet + videos:
Healthy Dinner in 30 Minutes... While Spending $0 Extra!
We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).
I’d like to add one qualification to what Wardee says above. If you do not use whey or another type of starter culture, be sure to use only organic produce, preferably locally grown. We have tried to ferment conventionally grown cabbage and ginger in the past, and the ferment never took! I don’t know what has been done to conventional produce, but if the soils are sterile or the produce is sprayed or irradiated (or whatever they do to it), there may be no lacto bacilli on the plant. Just another reason to eat only organic produce!
Nancy — Amen! Thanks for adding that info. Very important.
I have been debating lately whether or not I should use whey in veggie ferments. When I started fermenting last fall, I used whey for sauerkraut and it turned out, but then tried carrots and they were slimy. Then this year I made a batch of sauerkraut with whey, but one jar got slimy and the other got brown on top because it was so hot and it fermented too fast with the whey I think. I got a purple cabbage then and tried just using salt and it turned out great, plus it’s developing more flavor as it sits in the fridge. No brown pieces or slime or mold on top. I finally decided to forget about the whey and just use salt from now on!
Becca — Interesting results and they sure echo what others have said. Thanks for sharing your experience!
Hi Wardeh! I’ve got several different ferments going in the fridge at the moment (made with whey and salt and herbs) and was wondering if I may pour off some of the juice in one to completely cover my next ferment? Thanks! 🙂
Erin — You sure can. Just make sure the flavors go together. You might not want to put pickle juice on top of your fruit chutney, for instance. 🙂
Hi Wardeh!
I read that by adding the juice of a “finished” ferment, the fermentation in the fresh new vegetable will automatically start with the anaerobic step of fermentation. In this way, the aerobic step that also delivers a great variety of healthy components (bacteria, acids,…) cannot be implemented.
Long story short: in wild ferments like vegetables it is better just to start by adding salt and spices and wild herbs, some fruits, and ….., because the microbes are already present on organic food (if necessary cleaned just with water).
Of course, ferments like water kefir, kombucha, ginger beer, milk kefir need starter cultures.
Do you follow this view?
probiotic greatings
Susanne
Hi Susanne,
It’s interesting information; thank you for sharing!
We haven’t heard that particularly and would need to verify it, but it makes sense as described. 🙂
~Danielle, TCS Customer Success Team
Where would I be able to obtain the whey to ferment my veggies?
Hi Teresa,
We have a post that answers your question: https://traditionalcookingschool.com/food-preparation/recipes/free-video-whey-what-it-is-how-to-get-it/
~Danielle, TCS Customer Success Team
Hello …i have a simple question ,that is if i buy the book complete idiots fermentation…do i need to buy the mini e-course..or vice versa..?…thank you
Hi, Jose.
You do not need to purchase both. The Complete Idiot’s Guide is a printed book available on Amazon while the mini ecourse provides you with some videos as well as our Lacto-Fermentation eBook, and a bonus ebooket.
~Danielle, TCS Customer Success Team