Cut corn from the cob, mix with chili flakes and shallots and place in a small jar.
Heat whey salt until the salt dissolves. Pour the liquid over the corn, making sure the corn is completely covered.
Put a lid on the jar, turn upside down and mix so that any
air pockets have been removed.
Take the lid off and replace with cheesecloth, using a
rubber band to secure the cheesecloth. Place in a moderately warm place away from the sun for one to two days. The warmer it is the faster it will ferment. Taste occasionally and place a lid on top and refrigerate once it reaches your desired level of sourness.