Guest guest Posted January 7, 2008 Report Share Posted January 7, 2008 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! Thanks! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 8, 2008 Report Share Posted January 8, 2008 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! Quote Link to comment Share on other sites More sharing options...
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