Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
A chef's recipe for beet carpaccio using whey fermented beets.
The fermented beets have an awesome flavour, not quite as acidic as pickled beets but not as mushy as roasted beets.
If you've got whey leftover from home cheese-making, don't throw it away. Added to some salt and water, it's a great way to preserve vegetables and herbs and for an unusual and healthy snack.