I've been thinking about adding fermented vegetables to our diet. The WAPF folk seem very keen on lacto-fermentation, and I've been considering that. Our last chick in the nest, my 16-year-old son, loves milk, cheese and yogurt, and I was considering making him some yogurt with the vat-pasteurized milk we buy, raw milk being an "iffy" proposition where I live, and straining some for the whey to use for the fermentation process.
Now, having said that, I've recently removed dairy from my diet in an attempt to treat my chronic congestion/dry throat. While these conditions have not disappeared, they have been greatly mitigated and I have no plans to consume any dairy beyond the occasional use of ghee (I clarify the butter myself) and very small amounts of goat cheese, neither of which seem to bother me much in moderate amounts.
My question is, I guess, is there casein in whey, or should I attempt to ferment vegetables with salt alone? That sounds a lot less appealing, frankly.