Use This Extra SCOBY to Make Tough, Savory Fruit Rolls

One of the byproducts of making your own kombucha is the ever-growing amount of SCOBY, a symbiotic culture of bacteria and yeast that ferments delicious teas. Rather than throwing it away, which would be a shame, Bon Appetit recommends chopping it up and turning it into a tangy, fruity treat.

Watch the video above to see the whole process, but all you really need to do is chop up some SCOBY, mix it with some boiled fruit and kombucha, and place the puree to dry in a dehydrator or very low oven. Slice it into strips or figurines and enjoy the sour, slightly more bohemian version of the kids’ treat.

This SCOBY “Fruit” Skin May Be The Strangest We’ve Ever Made | Bon appetit

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