Do you brew kombucha?
Do you have Kombucha SCOBYs coming out of your ears and wonder what else you might do with these beautiful, powerful things? Me too!
[If you have no idea what I’m talking about, learn how to make kombucha here. Otherwise, read on…)
One day my friend Hannah, founder of Kombucha Kamp and I were talking about all the great ways we use our SCOBYs and thought what fun it would be to make SCOBY jerky! A fun treat for omnivores and vegans alike, without all the sugar of fruit leathers.
Kombucha SCOBY Jerky is probiotically rich, nutrient dense and a beautiful practice in sustainability ta’ boot. BUT, could these crazy alien life forms also be tasty? The answer, I am very proud to report, turned out to be a resounding YES!
Kombucha SCOBY Jerky Ingredients
- 4-6 kombucha SCOBYs* – find Kombucha starter cultures here
- 1 T ginger, shredded
- 1 T garlic, shredded
- ½ cup kombucha – - find Kombucha starter cultures her
- ½ cup organic unpasteurized soy sauce – I like this one
- 7 T raw honey – find amazing raw honey here
- 1 pinch chili flakes (or more if you like spicy)
Kombucha SCOBY Jerky Method
- Choose thin SCOBYs for this project or take your thick SCOBYs and separate the thin layers from the thick zygomatic mat.
- Use a sharp pair of scissors to cut the SCOBY into strips no more than 1 ½ inch wide. Length is up to you and the available space in your dehydrator.
- Add the kombucha and soy sauce to a bowl.
- Add the honey one tablespoon at a time. Dissolve it in the liquid using a whisk.
- Add ginger, garlic and chili flakes and mix.
- Dip your SCOBY strips in the marinade and lay out on dehydrator trays.
- Dehydrate until much of the moisture is gone from the SCOBY strips. (Approximately 4 hours at 105°F.)**
- Remove SCOBYs from dehydrator and place in a container of marinade in the fridge for 24 hours or until you are ready to dehydrate again. The SCOBYs will now rehydrate and infuse with your marinade.
- Dehydrate for 8 hours at 105°F.
- Remove your Komubcha SCOBY Jerky and store in airtight jars.
*SCOBYs come in all different sizes. Choose to use as many as will be submerged in your marinade. **For soy sauce,
**If you do not have a dehydrator, try this on the lowest setting in your oven. I have not tried this but, I suspect it would work with a watchful eye.
Check out the video of Hannah and I being ridiculously excited about Kombucha SCOBY Jerky below:
This post was generously contributed by Monica Ford of Real Food Devotee. Check back next Friday for more delicious recipes from Monica that will make your mouth water and your tummy purr. If you’re lucky enough to live in Los Angeles, Real Food Devotee can make your life easier by delivering nutrient dense goodies directly to your door.
bottom right photo credit: Real Food Devotee
This post can be seen at the following blog carnivals: Simply Natural Saturdays, Pennywise Platter, Real Food Wednesday, Whole Foods Wednesday, Healthy2Day Wednesdays, Fat Tuesday, Family Table Tuesday, Monday Mania, Make Your Own! Monday, Fight Back Friday, Fill Those Jars Friday and Fresh Bites Friday. Hop on over to check out some other posts you may enjoy!