zinamaria wrote:I thought about making it too, but it is a high risk for unwanted bacteria from your home environment unless you know exactly how to handle the 'mother'.
I've brewed/drunk kombucha off and on for about 5 years now. The risk of "unwanted bacteria" is not so high due to the acidic environment and the fact that the kombucha culture is active in the brew. It is quite easy to brew, and commercial brands don't come anywhere near homemade. Contamination is easy to spot (usually trichoderma mold, and that's usually during the first ferment on a new mother, if the pH is too high)
I'm currently brewing kefir, kombucha, and lacto-fermenting vegetables (in salt brine, and whey for a low-sodiuim alternative). Fermenting is ancient (it is after all, how humans preserved stuff before refrigeration), and while there are some improvements (airlocks for vegetablefermenting like sauerkraut, and alcohol fermenting), the process itself is quite easy. I highly reccommend "Wild Fermentation by Ellix Sandor Katz, though I'm a wee bit leery of all the handling/open-air he recommends.
If anyone would like a dried mother with directions to starting, PM me. The mothers replicate every batch, so I've got plenty