Hey


i ve recently started making kombucha. Generally this topic doesnt really fit here.

But i ve just read about the fluoride content of kombucha (i guess coz of the black tea used in it)...

so i think i can still post it here :P

I just wanted to know whats ur take on kombucha?

useless? risky? beneficial?

I ve had my first glass yesterday.... and well...


i felt sickish... but i cant say 100 percently if it was caused by the kombucha.

My kombucha tasted like ACV imo. I ve let it ferment for about 6 days in an incubator at 24-25 degrees celsius.

I guess this little higher temperature than usual made it ferment supeer quick and so sour.

It wasnt sweet at all. Just reminded me of water with a lot of ACV ... rather disgusting and not enjoyable.

SO... i ve actually started a new kombucha brewing now.... gonna try 23 degrees now and less days. Well i m gonna test it the fourth day i guess and the 5th (if not satisfied at 4th day)....

But if i feel weird again after drinking it... i guess i ll throw the scoby in the garden.


OK long story short... whats ur take on kombucha???

thx ;)