I think the time has come for me to put an end to my relationship with kombucha. It’s time for brutal honesty and the truth is I’m not even that keen on it.

I only do the first fermentation process. I’ve never done a second, to add a flavour, because I’m scared of it exploding. I should add here that I’m the only person in the house who drinks it, reluctantly.

There’s only so much “it’s good for you”, a person can drink.

I have a jar at the moment which is waiting for me to process it. It’s been waiting 2 weeks so I’m quite sure it’s going to be vinegar by now which just puts me off more.

I think I’m just a bit tired of having food to look after, on top of everything else. I’ve got dairy kefir which I also leave too long and I’m the only one who drinks it but I make smoothies and sometimes cheese with it, so it stays.

I’ve also got a sourdough starter in the fridge. It’s my fourth attempt, I think, due to neglect. Well, life gets busy sometimes doesn’t it? Too busy for baby foodstuffs demanding your attention like a tired toddler. Again, I seem to be the only one who actually likes it but it gives me killer heartburn.

Then there’s the guilt. Oh that’s a biggie. You get to the end of the day and realise you still haven’t tended the kefir/sourdough/kombucha and so on.

They tell me it’s good for my gut but I doubt the stress it causes me is doing any favours. Maybe if there was an easy way to flavour it which didn’t carry the same weight as the threat of a bomb ripping your kitchen apart. Maybe then I could be persuaded to continue.

Right now, I have several rubbery alien-looking discs in jars and it does seem a waste to just stop using any of them.

And there I’ve gone full circle – again:

It’s good for you – I don’t really like it – it would be a waste – maybe I should keep going – it’s good for you…and continue.

I think at this point I need advice from those who know!

Do I save the rubber aliens or evict them?