Hi Chowhounds, I've dived into the kombucha craze and started brewing some at home. I'm just starting to brew my fourth batch today when I noticed the SCOBY had a fine sprinkling of light green dots. It did not look like mold. It look like green tea residue. Or so I think.
For the rest of you kombucha brewing experts, have you had this experience with your SCOBY picking up some of the green tea residue?
I then tasted it…and I "think" it tasted fine. I say "think" because I've read so many blogs/articles about Kombucha turning bad and so on that I am a little nervous.
What's the worse thing that can happen if you taste some "bad" kombucha?
Thanks for any information!
Updated 1 year ago | 0
Updated 1 year ago | 3
Updated 2 years ago | 8
Updated 1 year ago | 2
Updated 10 months ago | 17