I admit that I score pretty high on the list of crunchy. I bike everywhere, grow my own food and run a fermentation website. However, the idea of turning my kombucha SCOBYs into food was beyond me. So the credit for this recipe goes out to my friend Mark.
Mark brought me a large jar of jerky… and it was… amazingly tasty! Even my toddler couldn’t get enough of it! So I decided to serve it to my not-so-crunchy book club, and everyone wondered what type of meat it was. They all assumed that the kombucha part of the jerky was in the sauce!
It is a winner!
Officially kombucha SCOBYs are mostly cellulose, so the jerky is basically flavour, probiotics and fiber. But it’s a great way to use up those extra SCOBYs you may have kicking around!
- 5-6 thin kombucha SCOBYs (see notes for more info)
- 1 Tbsp grated ginger
- 1 Tbsp diced garlic
- ½ cup soya sauce
- 7 Tbsp honey
- Cut the SCOBYs into strips, grease your dehydrator trays and lay out your SCOBYs.
- Dehydrate until most of the moisture is gone (about 4 hours at 105 F).
- Mix up the remaining ingredients into a marinade, and marinate your SCOBYs for 24 hours.
- Grease your dehydrator trays again. Fully dehydrate the SCOBYs at 105F for 8 hours.
- Store in airtight jars and consume within 1 month.
-The easiest way to harvest thin SCOBYs for this recipe is frequently harvest SCOBYs off of your brew. Alternatively you could try separating a thick SCOBY into layers, however, that is pretty difficult to do.
-If you aren’t a SCOBY growing person, you could simply sub-in thinly sliced firm tofu, for delicious tofu jerky.
-If you don’t happen to have a dehydrator, you could use your oven set on it’s lowest temperature with a wooden spoon stuck in to keep the door propped open.
-Original idea of the Kombucha SCOBY Jerky goes out to the Holistic Squid!
Do you have an interesting recipe to share! I’m always looking for new ideas… and would love it if you could share, either in the comments section or on our Facebook page.