Re: waht are substitutes for whey ..was raw liver

[Guest guest]

>> ,

>> How much whey and how much salt do you use in your recipe below?

>> Since I often don't have whey handy (I have to avoid dairy), is

>there

>> something else I could use instead of whey?

I use kimchi juice (i.e. some juice from the last thing you fermented)

which works fine. The original Korean kimchi recipes don't use

any innoculant, and neither do the French canning recipes: the salt

gives the desirable bacteria the needed head start. A dash of vinegar

helps too.

-- Heidi