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An article that has just been published on Nature https://www.nature.com/articles/s42003-023-05517-3

Hi, for two batches in a row now my kombucha is milky. I did some research on the internet and found that it is because the yeast is overly active and slowly taking over the bacteria. Instead of the yeast being at the bottom it is mixed in the liquid because the yeast produce a lot of CO2. It is totally ok to drink the kombucha like this but the kombucha is imbalanced. To fix it they recommend to keep it at a slightly colder temp than usual (because the yeast is the one that requires the most heat, so colder temp gives the bacteria a chance to catch up). Another thing to do is to use green tea not very strong (that contains less tannins which the yeast likes) so the idea is to weaken the yeasts a bit to give a chance for the bacteria to get stronger. I have tried these things and still haven't found any improvement. Does anybody have other recommendations?

So this is purple cabbage in 4% dry brine with ginger and bay leaves. It is very crunchy, but it is not really sour, but rather salty (beyond the salt it is tasty, but almost unedibly salty) . The colour is amazing,a real eye-pleaser. It was submerged with stones, and stopped bubbling few days ago (my kitchen is quite warm, so I considered it ready). So, I will try again, with white cabbage this time.