Does whey=slimy ferments?

[beachbaby]

I've read a few posts here and on other forums where people attribute slimy vegetable ferments (specifically, gingered carrots) to whey. I've been doing veggie ferments without it (using a brine, like  Wild Fermentation suggests), because, til now, I haven't had a source for whey. Now I'm making my own milk kefir and thinking of using the whey. I have been reading Eat Fat, Lose Fat, and the pickles, chutneys, etc. all call for it. Anybody have a preference--brine solution or whey? Anything different I need to do for ferments including whey?

[Holiztic]

I have tried once so far, ginger carrots with whey--so slimy I threw them away. I bought some Caldwell veggie starter I am hoping will solve this, I just haven't used it yet.

[lizabird]

I have used both whey and just plaln sea salt.  I guess I haven't noticed that one gets slimier than the other.  I have had more "bad" batches with the whey, but mostly as long as I follow the directions and especially keep the liquid level above the level of the veggies, they turn out okay.  I haven't had a problem with slimy, but I refrigerate all of mine after 2-3 days.  They ferment quicker in warm weather, and it has been rather warm where I am.  I do notice that the juices of my picked carrots and beets get thicker, but I wouldn't call it silmy.  As long as they smell and taste good, they should be fine to eat.