Re: Re:Kombucha/Kraut Safety

[Guest guest]

Also it helps to keep some bentonite handy,

or Pepto Bismol. If you DO get hit by some

rogue bug, 1/4 tsp. of Pascalite has always

worked in our family. We have folks who travel

to, say, the Caribbean or Mexico, and routinely

get hit, and this pares the required 3 days of misery

down to an hour or three (depending on how long

it took to notice one was " hit " ).

On Jan 8, 2008 3:09 PM, Happy Herbalist <eddy@...> wrote:

> The general OK test

> (should be done in the order listed)

>

> 1. looks OK

> 2. smells OK

> 3. taste OK

>

> Obviously there are dangers in this, but it is the

> most common test for all foods.

>

> With kombucha which may be affected by various dry molds,

> There should be the slight vinegary aroma but up close

> smelling is not recommended as the mold will fly up into the sinus.

> Even with visible mold growth on the surface, the taste of

> kombucha may still be very good.

>

> According to Cornell University Food Science study

> when fermented to 33 g/L total acid (7 g/L acetic acid)

> http://happyherbalist.com/analysis_of_kt_cornell.htm

> and Kombucha Safe brewing Tips

> http://tinyurl.com/2ftmz7

>

> All foods and all drinks may contain pathogens.

> therefore care in hygiene and proper preparation is

> essential. Our real defense is our own immune system.

> Those young or aged or in in a compromised condition are

> most at risk. And it is good to know that simple

> fermented foods have been and remain the safest of our our foods.

>

>

> Peace

>

> Ed Kasper LAc. & family

> www.HappyHerbalist.com

> .................................................

>

> Kombucha/Kraut Safety

> Posted by: " " SMc42TX@... smc42tx

> Mon Jan 7, 2008 8:17 am (PST)

> How do you know when kombucha is safe to drink? I've been making it

> for a few months now, and I love it, though I have to admit that I like

> the commercial stuff better. I do a 1st ferment of 7-14 days, then a

> 2nd ferment with juice, then into the fridge. All I know to do is to

> test the pH, and that is within range. But I'm feeding this to my

> kids, too, so how would I know if there were cause for concern if there

> are no obvious signs of contamination, like mold?

>

> I guess I'd have the same question about sauerkraut. I've made one

> batch successfully, but the last one fermented for a couple of weeks &

> smelled & tasted great, but I ran out of storage jars for it, so I kept

> it out a couple of days too long, I guess, and it started to smell

> funky, so I dumped it into the compost. This has happened before. I

> hate to keep having to toss all of this great, organic produce. I want

> to get it right!

>

>

>

>

>

[Guest guest]

BTW, I should add that in our family, no one has

ever gotten ill from our " fermented " stuff. I've gotten

ill a couple of times off raw cookie dough and once

off just too many baked cookies: the sugar content

seems to be the issue for me. I don't think I digest

sugar well. We've also gotten ill a couple of times

from inadequately heated leftovers. But never from

kimchi or kraut. Even kimchi or kraut that has been

sitting 6 months in the fridge, eaten raw, that

tastes a bit off because it's been sitting too long.

Ditto for homemade wine or beer ... sometimes it

has tasted pretty bad for one reason or another,

or turned to vinegar, but never made anyone sick.

My take: watch out for restaurants and leftover food!

If you reheat leftovers, get them HOT HOT HOT.

Keep some Bentonite handy!

On Jan 8, 2008 6:40 PM,