On Thu, Jul 2, 2009 at 10:47 PM, Sally Eva<bobsallyeva@...> wrote:
> I think that one bad experience is too little on which to based a
> Salt,
> clean water and exclude air. That's it.
>
> Sally

I love the elegance of that statement!

If people want to add whey, and it works for them, sure, go for it.
But I had the same issue: it was too hard for me to deal with whey,
and it didn't add to the result. And sometimes fouled it up. And now I
have an issue with dairy (turns out they were the cause of 20+ years
of migraines).

People have been fermenting cabbage for hundreds of years. They didn't
add whey ... even the people who actually kept cows and also did
cabbage (like, the Germans).

If you have some particular bacteria you want to breed ... like, say,
the one from kefir grains or your favorite type of yogurt ... cabbage
might be a good place to do that. I do something similar with kefir
beer, because I can't do kefir. The kefir beer gives me the results,
without the casein. But if I could eat the kefir, that would be a lot
more direct (and tasty!).