Culture Cross Contamination Possibility

[LesleyB]

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!

[Robinstar]

I have both cultures and never had any issue crossing. I keep them fermenting fairly close to each other and use a separate strainer & spoon. They don't seem to cross very easily, but that's just my experience.

[LesleyB]

Thank you! That's good to hear. For now, I have them all fermenting very happily and successfully on a seedling heating mat in the kitchen. The kefir grains are multiplying like gangbusters, and the ginger beer (cane sugar with a little molasses added) has been fermenting great too. It does get a SCOBY-like thing on the surface, but from what I've read, it sounds like this is normal.