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Kombucha Scoby Jerky

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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!

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Kombucha SCOBY Jerky Ingredients

Kombucha SCOBY Jerky Method

  1. Choose thin SCOBYs for this project or take your thick SCOBYs and separate the thin layers from the thick zygomatic mat.
  2. 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.
  3. Add the kombucha and soy sauce to a bowl.
  4. Add the honey one tablespoon at a time. Dissolve it in the liquid using a whisk.
  5. Add ginger, garlic and chili flakes and mix.
  6. Dip your SCOBY strips in the marinade and lay out on dehydrator trays.
  7. Dehydrate until much of the moisture is gone from the SCOBY strips. (Approximately 4 hours at 105°F.)**
  8. 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.
  9. Dehydrate for 8 hours at 105°F.
  10. Remove your Komubcha SCOBY Jerky and store in airtight jars.

Chef’s Notes:

*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:

 

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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 SaturdaysPennywise PlatterReal Food WednesdayWhole Foods WednesdayHealthy2Day WednesdaysFat TuesdayFamily Table TuesdayMonday ManiaMake Your Own! Monday, Fight Back FridayFill Those Jars Friday and Fresh Bites Friday. Hop on over to check out some other posts you may enjoy!

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Comments

  1. You should have heard my voice when I saw the title of this post. “WHAAAAT!?” So trying this.

  2. Monica Ford says:

    Yaaaaaay! Please let me know how you like it! Xo

  3. Whoa–what an interesting idea! I’m on GAPS—any chance you know what’s actually in a SCOBY? I assume it’s fine, though…

  4. Monica Ford says:

    Hi there @Meghan I think it will depend on which phase of GAPS your in. Kombucha is not allowed in the beginning phases of GAPS and when it is, it can be introduced in the same way as each newly introduced food; a little at a time and continued if there is no reaction. Though I have not seen any literature on Kombucha SCOBY Jerky, if it were me, I would treat it in the same way. Enjoy!

    • Amy says:

      Are you talking about the actual scoby or the drink? Obviously the drink would be limited because of the sugar in it. However, the scoby does not have sugar. Just rinse it off if you’re worried about that. I would think scoby jerky would be fine and very good for you, without the added sugar.

  5. I can not wait to try this!!! I have a jar of scobys in my fridge. Thanks for posting!!

  6. Monica Ford says:

    @Tamara
    Yaaaaay! Please let me know how it turns out. Yum! xo

  7. Felicia says:

    just found your blog and i love it!! we are very similar :) an i had NO idea you could eat the SCOBY! mine are massive and i have sooo many that i don’t know what to do with them and feel awful throwing them out!

  8. Angie says:

    I’m making this right now, and I’m so excited to see how it turns out! It’s in the dehydrator and it smells AMAZING! I can’t wait to see what hubby’s reaction is…

  9. monica ford says:

    Hey @Felicia
    I’m so happy you’ll be making use of those lovely SCOBYs to you good health!

  10. monica ford says:

    @Angie
    I KNOW!!! It smells so delicious, doesn’t it! Surprise your hubby and let us know what he thinks it is! Can’t wait to hear his reaction! xo

    • Angie says:

      It’s now on the second drying cycle (after rehydrating with the marinade) and it has been dehydrating at 105 for 10 hours and the pieces are still soft. Kind of like the texture of fruit leather rather than jerky. Is the jerky supposed to be stiff/rigid? Should I wait a little longer, or remove it now?

  11. monica ford says:

    Hi @Angie
    The jerky should be stiff like beef jerky. Our jerky/SCOBY strips might have been of a little different thickness. Let them go a bit longer. I bet they taste just as good as fruit leather consistency though:)

  12. [...] at Honest to Goodness Living Why Organic Milk Falls Short on Nutrition from Agriculture Society Kombucha Scoby Jerky from Holistic Squid Comforting Suppers: Woodland Venison Stew from And Here We Are… Great [...]

  13. [...] me. The poor thing runs year round at my house. It is always busily making me on-the-go snacks like kombucha jerky, holiday decorations, and these dried persimmon [...]

  14. [...] a while instead of small batches often and reap the rewards of health and convenience. Between my yummy dehydrated snacks and nutrient dense fast food I never put myself in a position to buy yucky foods on the go. It [...]

  15. [...] my yummy dehydrated snacks and nutrient dense fast food I never put myself in a position to buy yucky foods on the go. It [...]

  16. Robbie says:

    I am so excited to check this out.
    I have a KaJillion scobys and needed something to do with them besides composting!
    Thank you…. :)

  17. Monica Ford says:

    Awesome, @Robbie
    Enjoy!

  18. Victoria B says:

    Thank you for this recipe!! We made these last week (in the oven) and LOVE them! I personally like them a bit thicker and on the chewy side. So easy and tasty, can’t eat just one!

  19. monica ford says:

    Hi @Victoria B
    I’m so glad you tried and like the recipe and results. I think the best thing about creating our own food in the kitch is that we can make it perfectly to our own tastes. Thank you for sharing!

  20. [...] Popsicles from Healy Real Food Vegetarian Kombucha Jerky from Holistic Squid Kombucha Waffles from Natural Family Today Candied Kombucha Mother from The [...]

  21. [...] to feeling the scoby myself, I ran across a very interesting article that suggested a recipe for making the left over scoby into jerky.  At first, I was quite perplexed, but after feeling [...]

  22. [...] also made jerky with it in the dehydrator and it was delicious-just like a fruit roll kind of. Info here If you let it ferment enough, the scoby will eat all/most of the sugar, and you don’t have [...]

  23. [...] your scoby into jerky if you really feel like it. Just marinate and dehydrate and you can serve kombucha jerky to all of your [...]

  24. sara lawrence says:

    I watched this awesome video you have here and heard you speak to the nutrient content of the scoby. Where did you learn that info?

    Thanks in advance,
    Sara

  25. Juls says:

    Just started my first dehydration on my first ever batch of scoby jerky! I had 7 that were just taking up space! Thank you for your post! Finally something to do with my scobys other than compost! =D

  26. Sara says:

    Is there another way in drying the mothers if i don’t have access to a dehydrator? Fingers crossed for the giveaway!! Namaste-

  27. monica ford says:

    Thanks for your question @Sara
    If you do not have a dehydrator, try using your oven on the lowest setting and checking in from time to time to make sure they are not burning:)
    If you live in a VERY sunny place, you can use one of these doohickies to let the sun in and keep the bugs out. I’ve dehydrated some delicious almonds this way in the past! xo
    http://tinyurl.com/mnqtmmk

  28. Sara says:

    many thanks~! I’m looking forward to making these ~

  29. […] Inspiration recipe from Holistic Squid – Cut up the scoby layers into strips that look kind of like Pad See Ew (but unfortunately […]

  30. Angelika says:

    Love the comments.

  31. Brooke says:

    How do you get the smell out your dehydrator after?

  32. monica ford says:

    Hi @Brooke

    I just warm soapy water to wash. Then dry and sometimes I’ll wipe out afterwards with vinegar. xo-Monica

  33. Kristin says:

    I just finished cutting up some SCOBYs and started dehydrating them. Can’t wait to try them in the next few days!

  34. Jeanmarie says:

    Wow, what a great idea! I just don’t know whether my chickens will let me use extra scobies for myself, though. They are used to eating my extras.

  35. Sarah P says:

    I love this recipe! Holistic Squid, do you have a variation of this recipe for fruit flavoring? Any of your readers? Many thanks! Xoxo

  36. monica ford says:

    Hi @Sarah P
    I’m so glad you like the recipe! I love it too!
    You can do a fruit juice marinade. Best to choose a strong tasting fruit juice i.e. pomegranate with some acid i.e. lemon juice and follow the recipe above with that substitution!
    xo

  37. Vanessa says:

    Hi there! These look great. I am currently doing ketosis for health reasons and I am wondering if these would bring me out of it – I can’t seem to find any nutrient testing information as to what their macro nutrients are? I know they are bacteria and yeast but am wondering what macro nutrients make up yeasts and bacteria.

    Would love any info you might have. :-)

    Have a great day and thanks for the recipe !!!

  38. Diana says:

    Hi! Thanks for the review. We’re looking for a dehydrator for our family. As far as I understand you are using an Excalibur. What do you think about the safety of the plastic parts? Do you recommend going plastic or completely stainless steel?

    • Emily says:

      Hi Diana – Though stainless steel would be the ideal option, I’m not as concerned due to the low heat at which they are used.

  39. Oh my… I just started making kombucha a few weeks ago, and I’m already noticing how quickly it produces new scobies. I’m intrigued to find out that they are in fact both edible and nutritious, but, I have to say, the idea of scoby jerky is a little weird.

    I’ll probably try it once I get used to the idea, but I suspect I’ll have a hard time selling my husband on it…

  40. Amy says:

    Finally decided to try dehydrating my extra scobies. I do a continuous brew and every once in awhile I pull off a few layers, when it gets too thick (or too tangy). I didn’t actually flavor it at all and it tastes like an apple cider fruit leather, but really thin and crispy. I might have left it (at 110, I think) for too long (left it over night). Still good. I think I will try your recipe with some of my hotel scobies.

  41. Ashley says:

    Hi there,
    I tried your recipe for the scoby jerky. The Marinade is amazing. However, I cannot get the scoby to be crispy. It is still very chewy after being in the hydrator for 24 hours at 105 degrees. WHat am I doing wrong?

    Thank you for your time.

    Ashley

  42. Mary says:

    I saw this recipes, I tried it and they taste so great! Mine turned out like fruit leather, but no complaints at all! I did not put the red pepper flakes in. It took about20 hours to dehydrate. My husband hates the smell, but I am very happy and Excited to find a use for my Scobys.
    Thank you very much this for this recipe!

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