Is whey the way to go?

[itslaura]

I recently made some cortido for the first time - it tastes good, but is very salty. I basically followed the recipe in Nourishing Traditions. I wondered if I didn't add that extra salt in place of the whey if it would have been less salty. The first time I made kimchee (which turned out great!), I soaked the cabbage in salt for a day or two, then rinsed it thoroughly before adding the rest of the ingredients...that seemed to help with the saltiness. Should I try whey in the future? What form does whey come in?

[shelley]

Whey is quite easy to make, you just find a good source of milk, let it spoil and separate it. The solids are the curd, used for cottage cheese etc., and the liquid is whey.

If you don't want that hassle, get Molkasan, which is basically the same thing in a more manageable form.

I compromise on the salt, adding not quite as much as recommended and after fermentation but before I refrigerate it I add a bit of pure water.

[Troy McClure]

Agree with Shelley, Molkosan is the easy solution to using whey. Incidentally none of my ferments taste salty - I actually like things salty, but using whey its not salty at all.