errantember

I brew kombucha. So far my efforts have produced very vinegary, not-as-good-as-the-stuff-from-the-store results. The thing that converts the extra-strong, sugary tea first into alcohol, and then into vinegar, is called a Symbiotic Colony of Yeast and Bacteria, and it generally looks like this:

It's every bit as disgusting in person as it looks in this picture, and, worse yet, it feels like *MEAT*! Like steak! It has the same slimy, firmish, meaty quality that real meat has.

Every time you brew a batch of kombucha, the SCOBY makes a new, pancake-like layer. After a few batches, half your brew tank is *full* of this *thing*! The first time I wanted to get rid of the excess, I took it outside and threw it on a tree, figuring it would make good fertilizer.

This time, however, I'm going to eat it!

I've found a limited amount of sketchy information on the Interweb that this will not necessarily kill you. The thing I'm trying first is dehydrating it, which is going on *right* *now*! The result is supposed to be sweet and jerky-like.

This is officially the craziest food-related thing I've ever done! Yay!

I will continue to do research while it's dehydrating to see how much of a risk I might be taking. I'm also only going to have a tiny nibble initially, then see what happens.