Postby LesleyB » Sat Apr 30, 2016 7:28 am
I've been successfully making water kefir on my kitchen counter for several months, but now I am beginning my ginger plant brew within very close proximity. Is there a possibility that the cultures will cross contaminate, and I should move them further apart? I was told by a local company specializing in various ferments, that brewing kombucha near water kefir is actually OK, and if a SCOBY forms on the water kefir, it can just be removed without compromising the kefir. I'm not sure about this with two cultures that seem more similarly related. Please advise. Thank you!