Comments on: Making Kombucha and raw sauerkraut

By: Heather McD (Heather Eats Almond Butter)

Heather McD (Heather Eats Almond Butter) — Sat, 20 Feb 2010 04:03:46 +0000

Oh my gosh, 2 to 4 weeks to make sauerkraut?!? Ugh, I’m so impatient. I want it now!

By: nicole

nicole — Thu, 17 Dec 2009 16:38:59 +0000

Thanks — Makes sense, just have become +/- paranoid from too much knowledge haha

Great site!

By: Pure2

Pure2 — Wed, 16 Dec 2009 14:04:14 +0000

Anyone (including companies) or anything being fermented has a chance to get mold whether that be kombucha or sprouts, etc. We just try to watch the environment we are growing it in. Make sure the room is not TOO hold and not TOO cold and just keep an eye on the kombucha. And make sure you area is clean when you are making it! Clean practices are key! I hope this helps… more information you can get here http://kombuchafuel.blogspot.com/

Thanks Twins

By: nicole

nicole — Wed, 16 Dec 2009 07:03:01 +0000

Hello–
Question about the homemade kombucha. I love kombucha, and like you i’m starting to feel the cost. My medical student “living expense” loans (oh yes…those exist…) just won’t cover it haha!
However, this process concerns me. Such a set up is a great environment several different forms of molds and fungi to set up shop, and cause fatal illnesses. Notably, depending on the region of the brewer’s home, Aspergillus (an immediately fatal mold that forms branching arrays in your lungs) sporulation and growth is easily imaginable.
Because I imagine the pH drop during the fermentation process is fairly rapid and extreme, the growth of bacteria and many other invasive species seems unlikely, but the potential for Aspergillus is real.
My question, finally, is: how are you suggesting this be prevented? My med school-induced hypochondriasis tells me not to try this, however Synergy is pricey…

Thanks!
Nicole

By: Pure2

Pure2 — Thu, 19 Nov 2009 14:43:34 +0000

Your welcome Maggie. Let us know if you have any questions.