Why Kombucha?

Kombucha can be grown for three purposes:

1. an interesting drink and a colourful mix in flavours

2. an interesting material

3. Vinegar

Kombucha is being made by fermentation with a scoby (symbiotic community of bacteria and yeast). As the microbial community of the tea changes so does the flavour. The microbes growing at different stages of the fermentation process produce a varying mix of flavour components. Exploring this world of flavour may turn out to be very exciting.

Among the mix of microbes in the scoby live bacteria that produce bacterial cellulose. It is what gives the scoby “mushroom” its form and texture. When it is dried in a frame preventing it from shrinkage it turns into a leather like material.

At the end of the fermentation process acidic bacteria are turning the kombucha sour. While at this stage the Kombucha is not so much of a tasty drink anymore it is still edible and can still be used as a tasty vinegar.

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  • Last modified: 2018-12-02 02:37
  • by sanchez