[AYBABTME]

By poisoned I mean food poisoning. Not sure what happened in the batch I made but drinking the brew gave me cold sweats and fever for two days and I emptied my bowels multiple times. So I stopped there. I still love the flavor, and I love most fermented food.

[bongodongobob]

I would bet money it was something else. Fermentation usually does a good job of keeping bad fungi out. If you were careful with sanitation, it was something else like bad leftovers or something. Also, food poisoning usually takes > 24-48 hours to kick in. So if you drank it and got sick that day, it was something you ate the day or two before.

[ianburrell]

"If you were careful with sanitation" is probably the important caveat. But have to keep in mind the potential danger when mess up making food. It is possible that kombucha is easier to mess up than most fermented food or cooking in general. I know beer making is very forgiving of sanitation, and isn't dangerous if mess up.

The speed of food poisoning can be hours for some pathogens. It depends on the pathogen and the amount, and if the body detects the bad food and expels it quickly.

[AYBABTME]

It was a while back so I can't retell exactly what my day had been but I remember it was unambiguous and it was definitely the kombucha.

[RamblingCTO]

Oh okay got it, thanks! I also get that quite a few times, but I'm certain it's more food-related, as on those days I didn't drink the booch. But now I know what to look out for, thanks!