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But it's RAW dairy that can be left out; pasteurized will just spoil.

For sticky residue that I can't get off with hot water, I use a spray called Goo Gone, or something like that - spray it on, let it sit for a few min. and it wipes right off.

Much appreciated - thanks!

So, once it's refrigerated, it won't keep getting more and more carbonated? Thanks for answering!

I have a question about water kefir. I thought I could make up a batch, then do a double ferment to flavor it, and then bottle it and keep in the fridge until we wanted to drink some. Now I've been reading that it needs to be burped every day or two, or it will build up too much pressure with...

Has anyone made any of the breads from the recipes in the Wild Fermentation book? If so, any comments, positive or negative? I'd like to try some (Essene and sourdough) but thought I'd get any extra tips or observations from someone who's tried them. Thanks!

Our kindergarten classes used to do this every year with the coffee cans, rolling them around on the front lawn - great fun!

Thanks for all the responses! I'll read up on those links.

I just got my grains yesterday and have them in milk for my first time. NT says to cover the jar with cloth so it can breathe, and the site where I purchased the grains says the same thing, but www.thehealthyhomeeconomist.com video says to just screw on a lid, and that she's done that for over...

Not sure about that last question, but for the others, go to www.thehealthyhomeeconomist.com and look at her short video on how to make milk kefir - her videos are very good.

I made this a few days ago and I really like it. Thanks, abifae!

How many of what size jars does this make?

Neko-chan, I would love to try your sourdough starter and bread. Does anyone know what, if any, changes I'd have to make if I'm in high altitude - 6,000 ft.?

Wow - THANKS!

BB, just that little bit of whey and salt? I thought when you fermented things, the food had to be covered with some kind of liquid. I'm trying to picture this garlic - cloves piled into the quart jar with a little liquid and salt at the bottom?

Do you have to slice all the peppers first to dehydrate them or is there a faster way? Slicing takes so LONG!

Good idea, Farmfresh. I think I'll do that for my next batch that ripens.

I have a question about hot peppers. I made pickled hot peppers (not canned, just brined and refrigerated), and they are SO HOT that I can't eat them! I saw a recipe for Candied Jalapenos on www.foodiewithfamily.com and was wondering if I could use these peppers that have already been pickled...

Ohhhhhhhh, okay, thanks! I was also wondering about the lid. Does it matter if you use a 2-part canning lid or a plastic lid? I DID scrape off the mold. I'll have to remember that about the hot days.

I started a batch of fermented salsa on Thursday, planning to refrigerate sometime today - Tues., since the recipe says 3-5 days on the countertop. When I looked at it today, it has fuzzy mold growing on the top of it. I scraped it off and put it in the fridge, but why did this happen?