Butterbow,

How did you make the whey? I've been harvesting mine from the organic plain yogurt at Wild Oats, and I have used it to make the beet kvass, ginger carrots (very, very salty), and the orangina. Just started drinking the beet kvass yesterday. Don't really know what to expect, but thanks for the input. I don't think too many folks are experimenting with fermented foods. I had to really sit down and read and study everything during my Spring Break, so may be a little difficult for folks who work full time.

I was a little concerned when I went searching on the net for all the minerals in beets. I know they are supposed to be high in iron, but I wanted more info. When I pulled up botulism, I got a little panicked. Then I reread Sally Fallon's intro to the fermented vegetables section and realized I probably don't have anything to worry about (I hope.) The acidic whey and the Sea Salt should be enough to kill any harmful bacterial cultures. It seems to be the low acid vegetables, which is what you would get with canning and just using boiling water (not pressure canning) that seem to be potentials for botulism, some meat preservation techniques as well. But I won't be doing either of these any time soon.

Thanks for your input.

B

The reason you responded so quickly is called "Pro-biotics".
Naturallly occuring in whey. You will notice, Probiotics is the hottests trend in health these days. Friendly flora for the intestines. Keep them clear and you will breathe freely!