Since Ellie's comment hasn't been answered yet, I wanted to volunteer the information in case anyone else was concerned. I've got a real passion for food science!
Not all fermentation requires yeast. This is an example of lactic acid fermentation. Rather than yeast, it is primarily the lactobacillus bacteria in the whey eating the sugar and doing the flavoring. With proper preparation, this recipe should be completely free of yeast, barring contamination from the air. Your whey should be fresh and not sitting exposed on the counter to gather yeast. Wash the produce well. Screw the jar lid on tightly, etc...
As to the honey being antibacterial: That's only true of straight up honey, not aqueous solutions or other diluted mixtures of it. All sugars are antibacterial in high enough concentration, but not this one, and especially not for the friendly bacteria in the whey that LOVE sugar. It's also got a tiny bit of hydrogen peroxide, but hydrogen peroxide is a pretty weak sanitizing agent. The small amount in the honey added to the recipe will quickly break down into water and oxygen in the brine, the latter of which will rise above the baggie of water. The beneficial probiotics will be absolutely fine.
Thanks for the recipe! Looking forward to making my own. I don't have access to grape leaves, though. Hope they don't turn out too mushy without.
Since Ellie's comment hasn't been answered yet, I wanted to volunteer the information in case anyone else was concerned. I've got a real passion for food science!
Not all fermentation requires yeast. This is an example of lactic acid fermentation. Rather than yeast, it is primarily the lactobacillus bacteria in the whey eating the sugar and doing the flavoring. With proper preparation, this recipe should be completely free of yeast, barring contamination from the air. Your whey should be fresh and not sitting exposed on the counter to gather yeast. Wash the produce well. Screw the jar lid on tightly, etc...
As to the honey being antibacterial: That's only true of straight up honey, not aqueous solutions or other diluted mixtures of it. All sugars are antibacterial in high enough concentration, but not this one, and especially not for the friendly bacteria in the whey that LOVE sugar. It's also got a tiny bit of hydrogen peroxide, but hydrogen peroxide is a pretty weak sanitizing agent. The small amount in the honey added to the recipe will quickly break down into water and oxygen in the brine, the latter of which will rise above the baggie of water. The beneficial probiotics will be absolutely fine.
Thanks for the recipe! Looking forward to making my own. I don't have access to grape leaves, though. Hope they don't turn out too mushy without.