@@ -11,17 +11,17 @@ This is a living microbial culture also called a kombucha SCOBY (Symbiotic Cultu
Surfaces
Color without additives: varies, often yellow/brown-ish
Color without additives: varies, may be white transparent with darker areas, or get yellowbrownish.
### Fabrication time
Preparation time: 1 Hour
Preparation time: 2 hours (incl cooling)
Processing time: 5 days
Processing time: 21 days or more
Need attention: every day
Need attention: check for mold growth and irregularities every few days.
Final form achieved after: 5 days
Final form achieved after: 3-5 weeks if all goes well.
## Ingredients
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@@ -85,11 +85,17 @@ As many SCOBY's as you have jars with kombucha or kombucha/tea if all goes well.
1.**Use your SCOBY**
- Use your SCOBY to make paper or leather (or kombucha tea) see [this recipe for Kombucha paper](https://class.textile-academy.org/2020/loes.bogers/files/recipes/kombuchapaper/)
- Use your SCOBY to grow more SCOBY:
- sterilize everything and wash your hands again thoroughly
- prepare another jar of sugary tea as described above
- consider: should you wash your hands and sterilyze your tools again?
- cut a 5x5 cm square (approx.) off your fully grown SCOBY
- seal the jar(s) with a coffee filter and rubber band and let them grow undisturbed like you did before.
### Drying/curing/growth process
[Free text]
It is important not to distrub the SCOBY, just leave it in peace. Use glass jars so you can peek inside without touching it. Check for irregular growth. Start over if unsure.
- Mold depth and diameter: height = 20 cm or less, diameter = 10 cm or more
- Shrinkage thickness N/A
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- Try out different treatments for the kombucha, such as coconut oil or other natural and essential oils.
- Research the use of growing mats and temperature controlled boxes to keep your SCOBY at 22 to 27 degrees Celcius for optimal growth and the smallest chance at mold formation.
-**The NOMA guide to fermentation** is a great resource on microbial growth for safe human consumption that describes how you can make a fermentation chamber form a styrofoam cooler.
- Try growing a mature piece of SCOBY in other liquids such as **Lorena Trebbi's recipes** using 200 ml (organic) red wine, 200ml water and 40g sugar. Or start a new one with 200 ml raw kombucha tea, 200 ml of organic red wine and 20 g sugar.
- Or Lorena's beer version that is said to grow very fast(!) using 300 ml organic craft beer, 300 ml water, 60 g sugar and 60 g white vinegar with a piece of mature SCOBY.
- Or try growing it further on 500 ml of dyed water (consider autoclaving it first to sterilize), 50g sugar and 50 ml vinegar.
### Cultural origins of this recipe
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##References
-**How to Make Your Own Kombucha SCOBY** by Emma Christensen for Cooking Lessons From the Kitchn, 5 june 2019: [link](https://www.thekitchn.com/how-to-make-your-own-kombucha-scoby-cooking-lessons-from-the-kitchn-202596)
-**How to Start Brewing Kombucha Without a SCOBY** by Kathleen Quiring, for Becoming Peculiar, 6 November 2013: [link](http://becomingpeculiar.com/how-to-start-brewing-kombucha-without-a-scoby/)
-**How to Grow a Kombucha SCOBY from Bottled Komucha** by Carol Lovett, for Ditch the Wheat, n.d. [link](https://ditchthewheat.com/how-to-grow-a-kombucha-scoby-from-bottled-kombucha/)
-**How to Grow a Kombucha SCOBY** Kristen Michaelis, 2 February 2018: [link](https://www.foodrenegade.com/how-to-grow-a-kombucha-scoby/)
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-**SCOBY hotel maintenance** by Kombucha Camp, n.d. [link](https://www.kombuchakamp.com/scoby-hotel-maintenance)
-**How to Trim SCOBYS: Kombucha Care** by Kombucha Camp, n.d. [link](https://www.kombuchakamp.com/trim-scobys-kombucha-care)
-**The NOMA guide to Fermentation** by René Redzepi and David Zilber, Foundations of Flavour 2018.
-**Kombucha** by Cecilia Raspanti (Textile Lab, Waag), Fabricademy Class "Biofabricating", 2019, [link](https://class.textile-academy.org/classes/week05A/).
