Tips for using whey
Whey can work in place of salt as it acts as an inoculant, speeding up the production of lactic acid, which preserves the food. However, this speedy action can mean veges go mushier than if the ferment is done with salt.
Whey needs to be properly strained to remove solids (a coffee filter lining a sieve is a good option) and allowed to gently drip out overnight.
Use fresh whey – it does add its flavour to a ferment, so the older it is, the more flavour it will add.