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Los Angeles: The lowdown on Kombucha

Lately, I've been drinking lots of GT's Kombucha tea, without knowing too much about it except that it's fermented, it quenches my thirst and it tastes good (gingerade and guava goddess are my favorites). It's also supposed to have probiotic and immune-boosting properties. But it's not cheap (about $3.50 a bottle) so it's a yoga indulgence.

With the expense in mind, I considered fermenting my own at home but was a little scared because growing bacteria isn't really my forte. When I picked up the L.A. Times this morning, a very informative article about Kombucha confirmed my concerns. When good bacteria goes bad, home-brewed kombucha can, indeed, make you very sick.

The article also explained that the drink is originally a 2,000 year-old Chinese tonic and even though it's revered in many cultures to have healing properties, there are no human studies to back up the claims. But some lab studies suggest it can kill harmful bacteria, increase immune cell activity and help prevent liver toxicity.

Any Kombucha drinkers out there? Or any one with home-fermenting experience?


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Hey, I drink Kombucha and love it! x) I only get to drink it when I have the money, and being a student thats not too often. I'm 100% pro Kombucha. Also I don't have any home fermenting advice, sorry. Gl though, and blessings.

I used to drink GT's Kombucha every single day and ended up getting really sick: Candida. I did research to find out that Kombucha is very detoxifying and in Chinese Medicine they use it a couple times of year to detox. They don't drink it every day and I wouldn't either. I know how good you feel afterward, but too much of a good thing can end up harming you in the end.

I did try making my own a few years back, and can confirm that if you don't know exactly what you are doing it's better to buy it bottled when you want it. I do have a very sensitive gut though from years living in India.
I think like many things it depends on your body, mine doesn't do well with vinegars and the like - which is what my kombucha tasted like!!

I brewed Kombucha tea at home on and off for many years. It is cheap to get a mother "mushroom" and start your own. It doesn't take much to perfect the brewing to create sparkly, apple-cider tasting tea. The problem, which I remember every time I try it again, is that the timing is very precise, so if you miss the day you are to harvest the tea and begin a new batch you may as well throw the whole jar away. It became such a pain, and with my busy schedule I usually give up after about 6 months. I have read that the health benefits of bottled tea is not as good as home-brewed, but not sure.

I would love to pay someone else to make it for me, but as you mention, it can be dangerous if not done properly and I do not know if I trust anyone else to keep up my strict sanitation standards!

Hope this helps!

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