I can only talk about what I did but maybe it would be helpful. I removed the crates, of course, and put in some extra clusters of pots for the fishies to hide in, then I did a partial water change. I used a medicated food for all the fishies the next two weeks to prevent bacterial infections. I think they were injured because they forgot they had to manuver to get through the holes. Then they tried to go through too quickly when they were startled and got stuck. Still, without proof the tables are at fault I would guard against preditors. Sandy

Kristy your green Oxalis you shared with me are really starting to grow and multiply in the flowerbeds already. Yes the leaves do get huge compared to the green ones. Do you want me to find some for you? Deb they learned to disguise themselves and are not the green little guys anymore lol. Lucy

Beth....LOL!!! It is all about fun!!!!! Confusion makes it even more fun!!! Playing "FOTESS MOMMIES" and giving THANKS to Jeanne and Shirley this past month of May...........THANKS Jeanne and Shirley!!!! *Shirley...(brittneysgran)...SENT...Jeanne REC/Shirley REC *Nicole...(bluee19)...SENT....Shirley REC/Jeanne REC *Darrin...(cryptid)....SENT....Jeanne REC/ Shirley REC *Erica...(ericabraun)....SENT...... Jeanne REC/ Shirley REC *Peggy...(canfan)....SENT to Jeanne and Shirley...Shirley REC *Margo (smitties)...SENT....Jeanne REC/Shirley REC *Heidi (xiangirl)....SENT...Jeanne REC/Shirley REC *Katie (kchd)...SENT...Jeanne REC/Shirley REC *Faye (nottougly)....SENT....Jeanne REC/Shirley REC *Mandy (l1onnes)...SENT...Jeanne REC/Shirley REC *Beth (beth_b_kodiak)....SENT to Shirley and Shirley (LOL!) and Jeanne....Jeanne REC *Annie...(canyonwind)...SENT....Jeanne REC/Shirley REC Happy Wednesday! Annie

<Does anyone know whether you can toast (char the skins a bit) of the peppers before chopping for the fermentation? Years ago I made an unfermented roasted pepper sauce that was very good.> I don't know of any fermentation recipes that call for pre-charring. Doesn't mean there aren't any though. But just a word of caution - there are hundreds of fermentation recipes and books floating around out there that are unsafe. And I don't just mean unsafe per the USDA guidelines. They are very risky well beyond the guideline restrictions. So reader beware and if not experienced with the process stick with tested and approved recipes. My main concern with the roasting, and this is just speculation on my part, is that it would kill the beneficial bacteria so might delay the fermentation process and it would clearly change the flavor. <My question is can I really let this go longer without it actually rotting or is it done??? The initial burst of fermentation was probably because of the added sugar but is it still fermenting now? How do I know when fermentation is over? How does the flavor change perceptibly as it ferments longer? What should I be able smell or taste? How is 'aging' different from fermenting?> Bottom to top - aging something does not normally include salt. It is a process of time and exposure to air of a specific temp in a controlled environment. You know when it is done/over (after the 7 days recommendation) when it tastes good to you, when it has the flavor you want. I know that sounds vague but fermented foods really are a matter of taste. Some folks want their kraut or pickles only fermented for 7-10 days as they don't care for the stronger taste that develops. 2-3 weeks is the minimum for my tastebuds but others prefer the flavor of 6 week old kraut and 6 month old pickles. So how that flavor changes depends on the brine strength and the ingredients you use but most of all on YOUR tastebuds. Until you add vinegar to the mix (if you do) then yes it is still fermenting and will continue to do so even when refrigerated. it will continue as long as you let it. It does not rot. It does not spoil as long as it is refrigerated once the majority of the fermentation is done. The worst that can happen is it may develop a layer of yeast scum from air exposure. That you just keep skimmed off regularly. This is all assuming you have used a safe level of salted brine to begin with and therein lies the risk. In this world of low-salt diets folks keep trying to reduce the amount of salt used. Do not do that and avoid those recipes calling for what seem to be low levels of salt. I so strongly encourage anyone who wants to get into fermenting on a regular basis to by a copy of Linda Ziedrich's The Joy of Pickling as it covers in detail all the basics and charts out all brine levels that are safe to use. With that knowledge you can then safely expand your fermenting horizons. Dave