I have been learning about the different ways people preserve thier foods. When someone first told me about this method I thought it was nuts, not being able toget past -lacto equals lactose equals milk sugar equals that sounds just not nice and didnt pay much attention to it. Till I came across references to sauerkraut which I had eaten and like a few years ago. My pickled vegetables have to date been made with vinegar as the key preservative and I thought that was the be all and end all to the subject. I was quite shocked and fasinated to learn that I was wrong and just what a long history there is in using whey and/or salt to preserve. It occurred to me that I hadnt seen any mention of it here and that perhaps it did belong in a permaculture forum. The two main types I have come across so far are Sauerkraut from Europe and KimChi from Korea. It seems that the Europeans got the idea from Asia when Ghengis Khans hordes arrived with their cabbage fermented with salt. I think it is a subject that permies would be interested in because. 1.It is a low tech way to preserve not just cabbages in such a way that they keep for ages but also maintain and purported to increase nutrient availability. 2.The amount of salt used is vey little. Did the low salt/ no salt in the diet brigade aid mass consummerism and lose us valuable knowledge. 3.Whey is/can be used to preserve. So for those who have dairy animals this is another use for what some may consider is a waste product. 4.You dont have to burn fuel to cook anything except maybe boil the water iniatially and sterilze containers. 5.Cabbage is reasonable easy to grow but not nessessarily easy to cook with to make interesting.the reason I never bothered much with it. 6.Alot of different vegetables can be done in the same or similar way. 7.Most of the spices and flavourings can be grown in most micro climates. 8.There must be potters out there who are PC. the crocks that are used are worthwhile to make and use and can be used from this point on for generations.More worthwhile work, a product that has current and continuing value. So what do you think so far?