There are stories online about deaths, liver failure and heart trouble, etc from kombucha. It's the improper home-brewing to blame, I suspect. Aside from starting with a good scoby and following sterile procedure, and checking the pH, are there any other steps to take to make sure I don't brew some aspergillus or anthrax? Is it obvious if I do get contaminants?
No announcement yet.
Kombucha dangers - afraid to brew my own!