Corny...I know. I fermented a couple jars of salsa with whey and a couple jars of carrots with brine. The carrots I made to be spicy with jalapeno peppers aren't and the carrots I made with garlic are? I'm kind of wondering...why?
They are in the fridge and we've started having a little with meals. They are pretty good, in the future I'm planning to use whey mainly and go lighter on the salt. Much better for the blood pressures and I liked the flavor the whey, better.
I was able to get a food grade plastic bucket donated to my on going learning, so sauerkraut is in the plan. Once it gets a little cooler here it will be time to make it and it can be stored in the basement.
Working on any new skills this summer?