One last thing...

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While making kefir, usually I prefer to mix the whey back in, for a more sour result.  I... do love the sour.  Still, there are other things you can do with it.  Today, in my order, I ordered four red onions and a bigger batch of carrots than needed.  Separately, I intend to produce a quart or two of each, as fermented vegetables.

I wasn't able to find an fermented onion recipe which uses whey, but I finally found one that used apple cider vinegar.  And she has great eyes... something about them... anyway...  As to carrots?  Hmm, I think I remember a favored dame who produces such.  I'll see if I can find a recipe regarding that from her.  An experiment.  I am not sure I will like either.  Or will have a real diet which would use these items.  Still... I... want to try.  Tomorrow, if the kefir out fermenifiring... produces enough whey, I'll start in.  Or, as soon as it does.

Some say to wait a week to two weeks, this onion gal suggests they are right ready at the gitgo, pretty much.  I don't know.  I suppose I will give the items a week, then begin nibbling.  I might even nibble just a bit throughout.  I have great doubt it would be dangerous.  Oh, and more?  I still suggest having the liquid be much higher, and there being much more room than either of these videos suggest.  It makes the fermentation go much faster.  I am seeing that in absolutes with my kefir.

Now good night... ya heathens!  :p  Still praying for you, shortly.  After chores.  *wink*