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Everything posted by hollysmokes

  1. @Stfnebrown here is a link to Hannah Crum's Kombucha Kamp you might find useful: https://www.kombuchakamp.com/ph-kombucha-alkaline-acid-balance. If you're not into all of the science-y parts, the take-home message is this "...a properly brewed batch of Kombucha(KT) may fall anywhere from 2.5 – 3.5." and "According to the FDA’s guidelines for compliance, foods with a pH of 4.6 and lower have been deemed safe for sale without needing further preservatives: “When the pH of a food is 4.6 or below, spores of C. botulinum will not germinate and grow.” This means that not only is your KT safe from in