Kombucha anyone?

[unscrambled]

As for how it might be dangerous...sure, it might be. The natural world can't be controlled. But, I have been making beer, wine, and my very own sourdough for many years without incident. Your nose will tell you whether you can use the batch or not. Women who may or may not have been all that bright have been playing with yeast cultures since Moses was in short pants, and most of them lived to tell the tale. I'm not worried, especially about drinking the commercially available stuff.

Cheers,
-MM-

BWAHAHAHAHAHA Moses in short pants!

If you can brew beer and wine and ferment sourdough, you can totally brew kombucha. Way cheaper! You can grow your own culture from one of the commercial bottles, even. (google it, I know we're not allowed to post websites)

I agree with you all around, but I also have elderberry wine in the basement, and sauerkraut and lactofermented jalapenos/carrots in escabeche percolating away on top of my fridge, so I am biased in the jars of stuff in the kitchen way.