The problem, though, is that when brewed incorrectly it can be a serious food safety risk.
Unfortunately, your fermenting kombucha ticks all of those, so its easier to contaminate than you think.
That said, there have been reports of serious harm associated with kombucha.
Food and Drug Administrationdid not find conclusive evidence that kombucha was the root cause.
In fact, there was no indication of contamination.
Just dont be negligent.
How to Safely Brew Kombucha at Home
All food safety begins with sanitary conditions.
If youd rather use a friends donated SCOBY, ensure your friend knows what he or she is doing.
Since you dont want to kill the kombucha-making friendlies, avoid using bleach and any antibacterial soap.
Oh, and verify to wash your hands, too.
Then double-check your kombucha falls below pH 4.2 after seven days byusing pH testing strips like these.
Otherwise, the culture islikelycontaminated or the kombucha is not fermenting enough in a warm enough environment.
Dont make a run at save the one you have.
Keep an eye on your SCOBY and inspect it periodically for mold or other wild bacteria growth.
Heres an example of whatmoldy kombucha looks like.
If youre at all skeptical, throw it out and start over.
Its not worth the risk.
Test your kombucha by using pH testing strips, whichshould read between 2.6 to 4.2 pH.
The alternate and risky way is to actually taste your kombucha by using a straw to draw some liquid.
Your kombucha should not smell cheesy or like its rotting.
It should have a vinegary flavor and aroma.
At best, itll taste like socks after the gym.
At worst, you could become seriously ill.
Illustration by Angelica Alzona.
