On Jul 13, 11:19*pm, wrote:
> Yipes! *I read that the "mushroom" formed during kombucha preparation
> is susceptible of being invaded by unfriendly fungae and bacteria
> unless care is taken; plus the brewing is capable of causing chemicals
> to leach out of non-glass containers. *bookburn

That's why it is the one bottled "tea" I enjoy. I figure the folks who
brew it have to be pretty careful or else they would have some scary
litigation coming their way. But, who knows what effect the
pasteurization has on any of the good bits. Anything that requires me
to grow a potentially harmful fungus/bacteria in a non-lab setting
involving a large pickle jar and a tea towel is not for me. Waaaaay
too many variables and downsides for a potentially small upside. But
that's just me.

- Dominic