I made it for a few months. I didn't see any health benefits and taking care of it is the same as having a sourdough starter.
We cook sourdough and I think that's a big differentiator from komboucha.
I did quit making it because I had a skin breakout that couldn't be attributed to anything else. I haven't had anything like it before or since.
I think the health benefits, or lack thereof, depend on your specific space.
Eat anything you want, but make it yourself.
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