Kombucha is one of the most amazingly versatile products to work with, in my humble opinion. Due to it’s capacity to multiply I often have a ‘Hotel’ or holding tank full of SCOBYs as I can’t stand the thought of throwing them away. Thankfully, now that I’ve got “Caring for Kombucha in the Tropics” classes up and running in Darwin NT, I can give each of my students a SCOBY to take home. However prior to that, I came across this awesome recipe from the Queen of Kombucha Hannah Crum and The Real Food Devotee:
I pretty much followed their instructions and was happy with the results. However I think I need to use thicker SCOBY next time and leave in the dehydrator a bit longer.