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We LOVE the fermented dill pickles by Alton Brown on the food network. Just do a search on Alton Brown's Dill Pickles - very easy, too!

I make grain-free crackers that we like - it's 1 C. sunflower seeds processed in processor with 3 cloves garlic and 1 tsp. salt until fine, 2 -3 min. Then pulse in 1 C. sesame seeds just until mixed in. Add just a little water, a little at a time, until the mixture globs into a ball in the...

If I'm remembering right, she does address that. Also, scroll down to all the comments below the video; sometimes people pose questions there that get answered by her.

BeccaOH, check out thehealthyhomeeconomist.com and look at her video on making kombucha. All her videos are great!

I fermented 3 condiments from the NT book about a month ago - mayo, ketchup, and mustard. Both the mayo and the ketchup regularly get covered in mold. The ketchup is very thick so I just keep scraping it off and putting it back in the fridge. The mayo, which never thickened up like the book...

Our7Wonders and Homemaker, I don't know where you live, but here on the west coast, there are often people on craigslist who are offering free kombucha mushrooms. Try checking it. Sometimes I'll see them one week, then not again for a week or two. I'm just in the process of getting my...

Got an answer in the recipes thread - thanks!

I AM leaving it at room temp for a few days as it ferments. I'm happy to hear that it will tone down over time. Thanks!

Anyone know how to "cool down" the mustard recipe from the NT book? WAY TOO HOT for me!

I just mixed up the mustard from the NT book to ferment, and I tasted it first to see if I wanted to add the optional honey (I did). It is SO........HOT!!! Has anyone else made it, and do you know a way to "cool" it down a little? I don't mind a little zip, but man, oh, man, this is way too...

Sounds like it'll be okay. I can't wait to have enough to dry so I can make some tea. Thanks for your input, everyone!

Anyone grow chocolate mint? I have a plant that I want to put in a pot, but I've been dumping my coffee grounds in this pot because I'd been planning to plant a blueberry bush in it. Will my mint plant be okay in this pot with all that acidic soil?

I also tried the recipe from the NT book, and it was TERRIBLE! It tasted like pure salt water, and my DH wouldn't drink it because he felt it wouldn't be good for his high blood pressure. I can usually make myself eat/drink something if I know it's good for me, but this just tasted like ocean...

I read on the backyard chicken forum that Lowe's is closing out their canning supplies, so I stopped by today. I got 20 boxes of regular lids for 31 cents/box and 20 of the large lids for 45 cents/box - SCORE!!!!!! Check it out. Unfortunately they had no more jars at my Lowe's, but I'm happy...

I made the 40 Minute Hamburger Buns a few nights ago. I subbed 2-1/2 C. whole wheat flour and added 2-1/2 T. vital wheat gluten to compensate - they were awesome and SO EASY! I couldn't believe I had time to make them after work in time for dinner (while I had soup on the stove). We only ate...

What a lot of great ideas - thanksk!!

Besides feeding to the chickens or composting, what can I do/make with apple peels/cores?

My SIL in Santa Rosa, CA had her husband build a bat house, and they mounted it WAY up on the side of their house. He built a long chute that reaches from the bat house down to a few feet from the ground. They collect the guano for their garden, and said that everything grew fanTAStically...

Wow, thanks for the great info! I'll REALLY be disappointed if the bugs get my veggies. I have hardware cloth arched over my planting area and staked down to also try to keep the squirrels, raccoons, and neighborhood cats from digging in such a nice "litterbox." I hate it when they displace...

I just planted cabbage and broccoli seeds, and cauliflower seedlings. I got some row covers to try to prevent the pests from eating them, but I've never used them before. When do you put them on? Right now on the seedlings? Or do I wait awhile? Please clue me in! Thanks!!