Extra SCOBY makes a great snack.
So, you’ve successfully brewed several batches of kombucha. Great! Now a question inevitably arises: What to do with all those extra pellicle growths?
I’ll admit, I was a bit skeptical about eating a SCOBY at first. Mainly because I have tried eating a SCOBY before, plain, and it was…interesting. However, I enjoy experimenting in the kitchen, dehydrating things, and I have no shortage of extra pellicles, so I figured, what the heck? I was pleasantly surprised with the outcome and excited to try different flavor combinations.
Pellicles are made up of bacterial cellulose. Nerdy side note: Cellulose is the most abundant organic compound on earth, and there are only two sources: plants and bacteria. Bacterial cellulose structurally differs a bit from plant cellulose but is still a great source of dietary fiber. Dietary fiber is what feeds the microbes in your gut. That, in combination with probiotics, is a perfect equation for a healthy gut! If you dehydrate your pellicles on a low enough heat (under 110F), you can get the benefits of both the probiotics from the kombucha and the dietary fiber in the pellicle.
10
minutes8 - 10
daysTurn extra kombucha SCOBYs into a tangy, chewy fruit leather with this easy blended-and-dried snack recipe. Made with kombucha pellicles, fruit, kombucha, and a touch of natural sweetener, this flexible recipe is a fun way to reduce waste and create a fruity homemade treat with a subtle kombucha bite.
2 Cups Kombucha Pellicles
1/2 Cup Kombucha
2 Cups Fresh or Frozen Fruit of your Choice
1/4 Cup Honey, Maple Syrup, or Fruit Juice
Optional: These are flavors that you can experiment with depending on your choice of fruit: a pinch of salt, cinnamon, cayenne pepper, clove, pumpkin spice, tamarind, Mexican chili powder, lemon or lime zest
Dehydrator (best option for heat control) or Oven
Parchment paper
Blender
Spatula
