On Jul 14, 3:15*pm, "Dominic T." > wrote:
> 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
>
> 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.

Does that inate wariness also exclude enjoying pu erh tea, Roquefort
cheese, salami, gravad lax, sour dough bread, and home brewed beer?

Nigel at Teacraft