I'm sorry, Bonny. I don't remember. I gave the directions with the company name to a friend when I shared the starter. It was pretty high up in th Google results for "keifer starter", if I recall correctly.

It's much, much more dense than I would have suspected.

It is! It can be almost leathery.

Do you keep your cracker jar in a cupboard or in the open?

We have a pantry that was built off the back of the kitchen (by "pantry" I mean something that's maybe as big as 1 1/2 phone booths -- not big at all). It's not on the HVAC system, so in the winter it can get cold (olive oil will get thick and goopy and cloudy, for instance) and in the summer it gets warm. In the summer that means that my kombucha will brew in 7 days or less because of the temperature, and in the winter it can take 3 weeks.

I set it on the floor of the pantry, despite the fact that that's the coldest in the winter, because that's where it won't get bumped/disturbed. (And there is NO ROOM on any of the shelves for it. There's barely any room to put new groceries.)

So the answer to "in a cupboard or in the open" is...both-ish. The pantry is big enough that air circulates freely, which the kombucha needs. (Uh, also, we have no cupboards. Literally, none.)

Did you know that you can dehydrate your scobys and give them to Kato?

I did know that! And since I end up with extras after a while, I just compost them, so I thought about dehydrating them for Kato. But then it occurred to me that it's a big pancake of bacteria, and...wouldn't it give him the runs? When people are new to drinking kombucha, it's recommended to not drink a lot all at once, because your body can have a detox reaction (healing crisis). I'd be afraid that would happen to Kato if he had a dried SCOBY. So I just compost them. They make wonderful compost.

Hil, did the rejuvelac taste nice?

I only tasted a tiny bit of it. It tasted kind of lemony, I guess. I was using it as an ingredient in a vegan cheese experiment. (There was a vegan cheese cookbook that came out a year or two ago that, unlike most of the vegan cheese recipes out there, actually fermented the cheese to get the right tanginess, rather than using lemon juice or vinegar to approximate it like most recipes do. I've just tried one of them so far -- planning on trying some more this summer, now that I've got some free time. My first experiment also showed that my food processor is nowhere near powerful enough to make almonds smooth, and my blender can do it only in tiny batches, so I'm saving up to get a fancy schmancy new blender with a motor measured in horsepower.)

I am scared of all this talk of jellyfish like creatures and leathery placenta. I do not want to drink things with jellyfish or placenta!

I can see your reticence meara, but the end result really is yummy and good for you.

Steph, I have just begun the healing crisis portion of the program JUST as I've run out of the sample my friend gave me. Now I need to lay off until I get all my equipment together and start brewing. Thus, actual healing is taking a hiatus.

The location issue may be my biggest problem. I understand the need for circulated air, but except for a corner of the counter top, I'm not sure where I can keep it.

I also read something about needed to keep kombucha and kefir cultures segregated. Sort of made them sound like the Sharks and Jets.

Hil, I can highly recommend the Vitamix lite version available at Costco. Of course, it was a gift, so I didn't spend for it. It's super strong...or at least strong enough for me.

Hil, I can highly recommend the Vitamix lite version available at Costco. Of course, it was a gift, so I didn't spend for it. It's super strong...or at least strong enough for me.

What I've been planning on getting is the cheapest Vitamix available on Amazon. I've got an Amazon credit card, which gives me points back whenever I use it, so I've been saving those up. I'm at about $220 worth of points now, which I think I might say is close enough so that I can just pay the rest of the price, since it's summer now and I've got the time to try stuff like cheese-making.

Good plan, Hil.

In addition to being giddy about kombucha, I'm a bundle of nerves over my surrogate mom visiting me today.

She is flying from Santa Cruz to DC and staying with me until Sunday, when I deliver her to an event in Rockville.

It seems she isn't in the best shape, but she IS 88 and full of doing whatever she wants to do.

I sincerely thought I'd never see her face again, so I'm thrilled, but I'm terrified I might break her!

I don't have any safety rails in my bathroom, so I'm thinking of renting a shower chair. I don't know though!

I'm literally chewing my nails...which I have not done in ages.

There are some economical suction cup grab bars which can support my 300lbs self, that might be a useful idea. as in, when I have used them for helping someone else get in and out of a tub, to test for proper attachment, I would lean back as hard and far as possible while holding it. I was confident in it.

Calli, I just read the news in Beep Me. I'm so sorry AND will keep my eyes open for opportunities.

Andi, I think I've found a rail-free option, but thanks for the thought.

I have a tall step ladder that doubles as a chair in the kitchen when folks visit while I'm making tea, etc.

It just fits into the tub and is fairly sturdy, as long as you don't pull it toward you to the side.

It's not meant to be soaked, but I'll risk it. Job done!

Do you know the brands of those grab bars, Andi? I've been thinking I could use one, because I get pretty wobbly when the red blood count goes down.