Hi all, I was a fermenter for years, mostly pickling cucumbers, but also turnips, lemons, carrots etc. Then for some reason, I stopped – kids left home, mainly. A year ago I was hospitalized with a nasty attack of diverticulitis, and in the following months I’ve been trawling the net and the wisdom of the masses, so often better than the medical establishment. One of my conclusions: I should never have stopped fermenting! Now making my own whey, which I use in fermenting, and have a glass of water with 1 tablespoonful whey daily. Looking forward to learning more from you guys!