Omg prepare for an explosion! Don't open those inside until you know for sure. It turns out that ginger ferments exceptionally well. You can even do just a ginger starter. Which I do plan....

But the time we did a ginger water kefir omg worse than champagne! Open it outside. Hopefully you just did a small touch of ginger and it will go great.

I want to do a ginger ferment to preserve half gallon jars of fresh fruit. Just as soon as I figure out which fruits I can eat bunches of. Cherries and peaches fermented really great with water kefir. Oh but we kept them in fridge. Usually they were gone within 2 weeks. We just kept adding fresh or frozen fruit into the jars.

We took them home to Mitch's family gathering. And that was that. Then we managed to ruin our water kefir and then life.

So. I've been thinking of starting over with just the ginger ferment as the starter.

I've not been keeping up. My brain is finally starting to feel better after the last round of illness. After being cooped up in the house for over a month, I can somewhat relate to what you're saying about the frustration of feeling up and down and all over. And the feeling of just being incapable of actual conversation.

This morning though my brain was like high on ideas and stringing entire essays together in five minutes ... All in my head of course. But it felt so great! I'm hugging it like a long list friend and terrified I'll do something else stupid to make myself physically ill.

So! Just be encouraged. You will get to the other side of your ups and downs. You've succeeded before. You know how. It will come to you bit by bit.

One of the essays brewing is actually in part because of a question you asked months ago. My struggles this last month has left me examining in much more detail ideas you started. So, I promise, I'll work on it faster, finally!

I'd say more but I have to pack all my toys that are scattered all over the coffee shop table. They close soon. Bummer.