How to Tell If Fermented Drinks (Kombucha, Şalgam (fermented turnip drink), Boza) Have Spoiled

Cloudiness, sediment, or mild sourness can be normal characteristics of a fermented drink; they alone establish neither spoilage nor safety. When should kombucha not be used?Discard the drink and culture if there is mold or a rotten odor; do not remove the surface growth and use the rest. If production or storage conditions are uncertain, do not assume safety even without visible mold. What differs for şalgam and boza?Their recipes and processes differ; do not apply kombucha’s storage period to them. Follow the label for a commercial drink and a reliable, product-specific recipe for homemade drinks. A merely cool, dark place is insufficient for a product that requires refrigeration. Why does bottle pressure matter?Continued fermentation in a sealed bottle can increase pressure. Looking at it every day or briefly opening the cap is not a defined safety control. Do not open a swollen or leaking bottle to taste it. How should homemade kombucha be stored?After completing NCHFP’s validated recipe, transfer it to cleaned and sanitized bottles and refrigerate immediately; discard a drink made by this recipe after 30 days. This is not a general shelf life for all fermented drinks. Date labels help tracking; never taste a drink to test uncertain safety.