In my latest eBook Real Food Fermentation Favorites (available here for a limited time until Monday, September 25 at midnight!), I discuss the history and enormous benefits of consuming fermented foods and beverages on a regular basis. Many recipes are provided with guidance on which ones are best for particular health challenges.

You may have noticed that many traditional Fermentation recipes recommend raw whey as the probiotic starter culture. This provides the beneficial bacterial medium necessary to kick start the fermentation process. Within a few days, this synergistic mix creates a plethora of additional enzymes and boosted vitamin content. Simple raw foods transform into super raw foods.

The problem is that milk is the source of liquid whey. What about folks who have a dairy allergy? Is there another approach to fermenting foods and beverages that avoids whey as the microbial inoculant? (...)
Read the rest of Dairy Free Fermentation: How to Ferment Without Whey (598 words)

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