I agree with the previous answer. I'm guessing it's raw Kombucha, so it will continue to ferment. I've had to toss a bottle or two when I've made it because it was too vinegary.
The acidity (low pH) of kombucha is what makes it safe to consume, so assuming your seller used normal fermentation practices, the pH will be extremely low by now and therefore it's very safe to drink.
The real concern is about the carbonation in the bottle. If it's been building up for several months, use EXTREME caution when opening. If it's glass and it explodes, it can be extremely dangerous.
The kombucha that's in there is likely to be more like vinegar than like commercial kombucha at this point, so you might want to consider using it as a vinegar substitute in your cooking, instead. Over-fermented booch makes great salad dressing when mixed with herbs and oil. Good luck!
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The real concern is about the carbonation in the bottle. If it's been building up for several months, use EXTREME caution when opening. If it's glass and it explodes, it can be extremely dangerous.
The kombucha that's in there is likely to be more like vinegar than like commercial kombucha at this point, so you might want to consider using it as a vinegar substitute in your cooking, instead. Over-fermented booch makes great salad dressing when mixed with herbs and oil. Good luck!