Mountain Mother Runner

Say “hello” to another fermented treat! Along my kombucha brewing journey, I’ve turned into a part-time experimenter in addition to full-time mama. Besides the endless (and sometimes strange) flavor combinations I’ve tried for the 2 nd fermentation, I’ve also discovered some tasty ways to eat the extra SCOBYs. These Tangy Probiotic Snacks don’t take much prep before you throw them in the dehydrator and go about your day, then BAM, they’re ready! I chose "snacks" because they're not quite jerky and not anywhere near a gummy. If you missed my previous recipe post about how to make your own SCOBY Apple Fruit Leather, check it out HERE .   In addition to the ingredients, you’ll need a dehydrator, cutting board, jar/non-plastic container, and either kitchen scissors or a knife. I use a NESCO FD-60 Snackmaster® Express Food Dehydrator (you can purchase here ). Marinating in orange juice When previously making these, I dusted each piece of SCOBY individual...

Last year I took a ‘How to Make Kombucha’ class at the local co-op. Our instructor was Julie, the owner of OLY Cultures , based out of Olympia, WA. Her business sells ‘live’ culture starter kits for kombucha, milk kefir, water kefir, and mozzarella and ricotta cheese in addition to teaching cooking and instructional classes. We got to taste different flavor combinations and ask lots of questions! Once I had my complete kombucha starter kit, my journey of brewing booch began! If you are familiar with brewing kombucha at home, then you know that with each batch, the SCOBY doubles itself, or simply grows another baby SCOBY. A SCOBY is a Symbiotic Colony of Bacteria and Yeast, supporting the immune system and improving digestive health! At first I ordered a gallon size jar to use as a SCOBY hotel. Once that started to fill up, I’d give cut up SCOBY to our pup as a probiotic dog treat, blended up a cleansing SCOBY face mask, and added SCOBY pieces to our smoothies. I started to expe...