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Pickling with whey???

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Pickling with whey???

Gracemama | Dec 18, 2013 12:44 AM

After reading a couple websites and recipes about the wonders of lacto-fermentation, talking about making saurkraut w/ whey and soaking whole grains in whey to render their iron more absorbable, I felt inspired.
So I used a recipe I'd found for lacto-fermented saurkraut and whipped it up using some whey I had leftover after making a batch of fresh cheese. But I was puzzled after reading about obtaining whey by straining yoghurt....my whey was nowhere near as sour and funky as that. Which had me trying to find out: is whey, whey? Or are there types? None of the lacto fermentation websites I'd looked over distinguished between types. But I guess there are 2 types: sweet, like I used, and acid, which obviously makes more sense for pickling, fermenting, etc.
Is my saurkraut screwed?

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