Kombucha/cooking in stainlesssteel

[Guest guest]

Here's a message Sally posted to the other list a week ago, copied

with permission:

" ...I got a call yesterday from Betsy Prior, the

kombucha mushroom lady. She tells me that kombucha should NOT be

stored in

stainless steel--which unfortunately I have been recommending in

Nourishing

Traditions. The makers of a brand of stainless steel told her that the

kombucha can

leach chromium and it becomes poisonous (not merely toxic but

poisonous.) I

am making a correciton in NT and we will have somethign in the

magazine and on

the website, but I wanted to get the word out to you. You should only

store

kombucha in glass

This raises more questions of course. What happens when you cook in

stainless steel?

Sally "

This led to a discussion about slow-cooking acidulated-water broths in

stainless steel pots, and whether that is prudent.

I needed only the flimsiest excuse to justify a Le Creuset stockpot...

B.

[Guest guest]

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>>This raises more questions of course. What happens when you cook in

>>stainless steel?

I believe I've recommended avoiding stainless for anything acidic before,

but if I haven't, I certainly do now! Good enamel is no doubt the way to go.

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