I will also subscribe to the "no whey" is necessary for most ferments
camp. I started fermenting with whey because of the Nourishing
Traditions but some time after realized that I liked the cabbage
fermentation with salt only and other interesting flavours: ginger,
carrots, caraway, etc. much better. And have never had a bad batch
(some taste better than others though!).

The one ferment that I sometimes have problems with is Beet Kvass and
it requires whey or another inoculant (I have tried with sauerkraut
juice, probiotic pills and pickle juice). Does anybody know why it
forms a film of white stuff on top sometimes? Is it mold?

Patricia









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