Recent content by PinkSquirrel

The book "Nourishing Traditions" by Sally Fallon has a lot about fermenting milk, veggies, fruit etc. She suggests using whey (from making your own buttermilk then cream cheese) and this will jump-start the fermenting process. And reduce or eliminate the salt. I haven't tried it yet. I've...

I am brewing with gallon glass jars. My house is also cold - near 60 f. in the winter. I use a large cooler and fill quart jars with hot water 2 - 4 times a day depending on my house temperature. I have a thermometer inside the cooler. I also started doing kefir and am using the same cooler. I...

In my copious reading I found a website that talked about the Wild origins of the Kombucha mushroom. It was at: OurBlueMarble.us/Norbert/Kombucha/Origin/origin.htm Also Gunther Frank has some excellent and scientific information, I found him through a link. Try searching Kombucha and...