[NeshamaMama]

Alright, I've done dilly carrots, pickles, kraut, and salsa so far (and failed at ginger beer because I forgot to keep feeding my little bug. it's still on my counter. ). Everything has been excellent.

I use double salt and no whey, random glass jars that I save from the store, and have discovered that for whatever reason my house and the current temperature necessitate a slightly shorter fermentation time that generally recommended or else I start to get alcohol flavor. Double salt does make them salty, but I haven't minded so far, except for the kraut, which makes me feel sick if I eat more than a couple tbsp. at a time.

I'm ready to start my second double-batch of pickles - talk to me about using the leftover liquid as a starter. I can do that, right? How? What do I add? Just the cukes? Extra salt? The liquid has obviously been in my fridge since I stuck my first batch in there, is it okay to take it out and let it sit again while I ferment the second batch in it?

Anyone want to share any good fruit ferment recipes? Someone did berry preserves, right?

Oh, and can I also say that as someone with OAS who hasn't been able to eat a raw carrot in 10 years, how AWESOME it was to crunch down on dilly carrots to my heart's content. Fermenting has opened up a whole new world of food possibilities! It has changed my snacking life.