Hmmmm...yeah it's been a while since I've looked at those recipes. Well it was worth a shot. How about Sandor Katz's book "Wild Fermentation?" For some reason something about the enzyme activity in pineapple is sticking in my head as not fermenting well? But you know what it could be pineapple and gelatin! So disregard!
What about fermented drinks? Because of the natural sugars I would imagine you could do most fruits. Something like this with blended water kefir grains - www.foodrenegade.com/fresh-natural-healthy-lemonade/ (let me know how it goes!) I have also read that you can ferment milk substitutes with water kefir. Use the strained product not the grains.
Did a little searching and found a few things that might be of help for you...can't believe I didn't start with Dom...
Can't believe I didn't check here either: http://www.culturesforhealth.com/compare-salt-whey-starter-culture-ferment-vegetables-fruits-condiments
About halfway down the author says:
"Kefir Grains. You can add milk or water kefir grains to your vegetable ferments. Just mix them into the vegetables. Once your vegetables are fermented you can eat the grains along with your ferment or fish them out. Once milk kefir grains or water kefir grains have been used in a vegetable ferment, they normally won't work again in a milk or sugar-based beverage. It is recommended to use new grains for each batch of fermented vegetables. Salt in these ferments is optional, and will slow the process but enhance flavor and crunch while offering some protection from mold."
And follows it with this:
"Substitutes for Whey. Many recipes call for using whey as the starter culture but there are several options for substitution. One option is to slightly increase the amount of salt in the recipe and not directly replace the whey with an alternative starter culture.* A second option is to use one of the other starter cultures such as kefir grains (water kefir grains if you are dairy-free), a freeze-dried starter culture, or juice from a previously successful fermentation batch. If using a freeze-dried culture, follow the instructions that came with the culture to determine the amount of the packet you will want to use with the specific amount of vegetables in your recipe (e.g., if a packet will culture 4-5 pounds, you may be able to use less if your recipe is 2 pounds, etc.). If using juices form a previous fermentation batch, use at least as much juice as the amount of whey called for in the recipe and ideally more."
Hope that helps!
And you've peaked my interest. I made the lemonade and it's amazing but I have a mild reaction to the whey. So I found this.
And if you have some funds to blow this looks promising (perhaps a mama has taken and can share tidbits regarding whey free fermenting):