Fermenting - whey or salt?

[cristeen]

Which do you prefer and why?

I've only fermented with salt before and it turned out nicely. But I do have some whey in the fridge from my last batch of raw yogurt.

I got some beets in my CSA box this morning, and DH doesn't really care for them, so I figured I'd ferment them, since I know I'm not getting enough good bacteria in my diet right now. Just wondering which way to go with them.

[425lisamarie]

Pickled beets are one of my favorite things in the entire world...maybe along withi pickled red onions.

I have never had any success fermenting with whey, I just don't like the texture. I'm trying to remember what I tried with just whey besides gingered carrots, but those were truly awful.

[cristeen]

Originally Posted by 425lisamarie

Pickled beets are one of my favorite things in the entire world...maybe along withi pickled red onions.

I have some of those, too! DH has a serious issue with any allium (or hard cooked eggs), which points to a major stomach/intestinal imbalance. He won't touch kim chee, but would probably eat any other ferment I fed him. Yogurt alone sure isn't doing the job.

[tanyalynn]

Alliums and eggs are both very high in sulfur, maybe the sulfur sensitivity thread in the Allergies forum would be of interest? Let me find it...

http://mothering.com/discussions/sho....php?t=1053485