can you use whey, kefir, & kombucha interchangably?

[bstandlee]

For cultured veggies and chutneys, condiments, etc from Nourishing Traditions is it ok to substitute one for the other?

For a specific example, instead of adding 1 Tb of whey to the mayo recipe, could I use 1 Tb of kefir instead? Would it still preserve it and add probiotics? Could I add 1 Tb of yogurt and achieve the same affect?

[Magelet]

no. kombucha is drastically different. you can use it for salad dressings if it gets acidic, but not for feremnets.

as for kefir vs whey... I don't know. I think kefir whey might work the same as yogurt whey.

I never use whey in ferments, I just do plain salt (but not the NT recipes, they aren't very good for the veggie ferments.)

I think for mayo, kefir and yogurt would also work. But since you keep and ferment veggie ferments much longer, the only dairy I would consider using would be whey (the other part, the kefir or yogurt cheese doesn't last very long, even mixed in to the whey before it's strained, compared to how long the veggie ferment might sit and keep.) I'd be comfortable with yogurt on the counter for a day or two, but not 3 weeks like my kraut goes.

[bstandlee]

Thanks for the info! Where do you get your recipes for salt only fermented veggies? I've tried a couple from NT and they were way too salty for my taste, which is why I was going to try and switch to whey. But salt would be a lot easier!

[Magelet]

honestly? I don't use a recipe. that said, sandor katz has a wonderful book called wild fermentation. He basically does a lot of veggie ferments exactly how I do them. (which is to say, a little aproxamitely).

I basically add sufficient salt to the veggies or the brine so it's saltier than I would want to eat it as a food pre-ferment, but not so salty it's inedible. NT's salt levels are WAY too high. The fermented foods thread on here (the TF forum) is a great resource also with tons of recipes.

[bstandlee]

Thanks! I'll check out the book and the thread. I need to expand my repertoire of recipes

[Sieren]

I was wondering if it would work to use kimchee juice in mayo? I don't eat dairy so I don't have any whey to add. I've tried it a couple time and it seemed to work! :P

[Magelet]

if it seems to work, then it seems to work. one thing about real food that I love is it's pretty much apparent when things go bad.