As you can see, I've been into fermenting, but recently I found out about using water kefir grains to ferment with. I just put some in the jar of vegetables I am fermenting and in a few days they taste great and are ready to refrigerate. No, I won't pressure can them or cook the veggies. This stuff is probiotic, good for the gut. This is my most recent passion so you're going to hear a lot about it. Sorry we eat up the kefir fermented sauerkraut too quickly to take pics of it, and the drink is consumed daily and more made. The one thing I have not yet tried is taking some fermented cabbage with the liquid and making sourdough. This is all Sandor Katzs' fault. He wrote a book called Wild Fermentation and he is pretty much an expert on how to use kefir for various ferments. He says the main thing to remember is to keep whatever you are fermenting underneath the liquid and you will be okay.