This is what happens when you let a kombucha scoby grow for three months. I am currently reading Paul Stamets' 1995 article "Kombucha The Manchurian Mushroom My Adventures with 'The Blob'" (originally published in Mushroom, The Journal Winter 1994-1995). The article has me questioning my use of kombucha. Still, I have another fresh brew on the shelf (not with these scobys).
Thanks to Kelly Coyne and Erik Knutzen the Homegrown Evolution duo for the reading recommendation.
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I don't know what a scoby is and barely know what Kombucha is, other than it's fermented so it's good for you.
ReplyDeleteFrom here, though, that looks like an adventure in homemade cosmetics....
Mine are pretty thick but that's even worse. Yikes. You can chop them up, you know?
ReplyDeleteThanks for sharing that article, I used to do the kombucha thang but gave it up. Was thinking of taking it up again.
ReplyDeleteYes, you can cut them up (they don't need to be mat-shaped pieces of culture), plop them into sugar-tea and the kombucha baby will grow on the surface.