use of whey vs. salt in fermenting

[Guest guest]

I'm new to this list, and relatively new to fermenting. I've tried a few fermenting recipes in Fallon's book, using the exact amounts of ingredients (salt, whey, etc.). However, everything winds up too salty for my taste. I noted that the discussion of lacto-fermentation in the book states that more whey can be used instead of salt, but I haven't tried reducing the salt and increasing the whey. Has anyone had experience with this? Please let me know.

Thanks

Dana

[Guest guest]

I have made several of the saurkrauts, daikon, and carrots. I've never used

all salt but have used a combination of salt and whey and they have all been

excellent. The Japanese saurkraut with the soy sauce was a bit salty we

prefer the other saurkrauts instead. Are you using the celtic sea salt? It

doesn't taste salty like the other salts do.