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foodhacking:kombucha [2018-12-02 00:50] sanchez |
foodhacking:kombucha [2018-12-02 02:37] (current) sanchez |
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| <<Kombucha>> | <<Kombucha>> | ||
| - | Platzhalter | + | Why Kombucha? |
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| + | Kombucha can be grown for three purposes: | ||
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| + | 1. an interesting drink and a colourful mix in flavours | ||
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| + | 2. an interesting material | ||
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| + | 3. Vinegar | ||
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| + | 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. | ||
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| + | 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. | ||
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| + | 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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