[reb]

Originally Posted by Hermana Linda

I have a question.

I have been shredding cabbage, onions and carrots and packing it in whey with some salt. I then put it directly in the fridge and start eating it after a day. I call it "curtido" even though it is packed in whey instead of water with vinegar. Anyway, I found out that is not how to lactoferment. It was working great for me, but I was curious.


So, I took a very small jar and put some of my shredded cabbage in it with water and a little salt and whey. I covered it loosely and let it sit on my counter for days and days. Nothing seemed to happen. I tasted it and it seemed ok... but there was never any sign of fermentation so I was not sure that it was safe to eat and I threw it away. What did I do wrong, besides throwing it away, I mean. And what am I creating with pure whey that tastes so good. I guess it is healthy since it must soak up some protein and calcium.


Oh, and one more question. How long does whey keep in the fridge?

i don't think there's anything harmful or unhealthy about eating it the way you were (other than that brassicas like cabbage can be difficult to digest if they're not fermented or cooked and aren't recommended for those with thyroid problems) and, in fact, whey is very good for you even if it's not used to ferment. it's basically the liquid you skim off of yogurt that has all the good probiotics and friendly flora in it.

i think the best sign of fermentation that i use when i'm fermenting in mason jars is to wait until i can't "pop the top" anymore...meaning that the metal top can't be pushed down anymore, which usually happens after 4 or 5 days depending on the temperature of my kitchen. i was told that that's the sign that it's done. some people like to leave things like sauerkraut and cortido out for two weeks (or longer), though (i do this with mine, but i make it in a pickl-it), and then store it in the fridge for two weeks before eating it. i think everyone has their own method. you might want to check out Wild Fermentation by sandor katz.

i keep my whey in the fridge for up to 6 months.