Kombucha “Jerky”

Do you make kombucha?  It’s a wonderful healthy drink that restores gut flaura and helps with digestion.  It contains B-vitamins, enzymes and pro-biotics.  It is purported to increase the immune system, prevent cancers and ease joint pain.  To read up on how to make this wonderful daily elixir, read https://www.instagram.com/p/BHjHLSFDLj4/

Kombucha is the product of using a scoby ( symbiotic colony of bacteria and yeast) which digests the sugar and black tea and creates a delicious fermented drink within 7-10 days.  The scoby multiplies each time you make a batch of kombucha and because I hate to throw it away, and apart from gifting the scoby to every friend you know, what else can you do with excess scoby?  Fear not!  All is not wasted!  A friend suggested I dehydrate the unwanted scoby (which can grow to about 2 cm thick disks) to create a “jerky” or dried snack.  The result is a surprisingly good, chewy, taste-lingering, pick-me-up snack.

symbiotic colony of bacteria and yeast)


  • Marinate the scoby for a couple of hours in tamari (soy sauce).
  • Carefully slice your excess scoby into thin slices with a sharp knife.  (This is a tricky business as the scoby is squidqey to cut!)
  • Finely chop garlic and ginger (as much or as little as you like).  I used about a teaspoon of each.
  • Sprinkle slices of scoby with ginger and garlic, and a smidgen of sesame seeds.
  • Place slices onto dehydrator trays and dehydrate for 3-4 hours.  Slices should be shrivelled and not-quite crisp.

Do not be alarmed by the result!  It’s not a pretty sight (but then neither is biltong or jerky made from raw meat!).  The taste is a tangy treat!  What a great idea!  Keep sealed in an air-tight container, if you can resist eating them in one sitting!

Enjoy, Arohanui!

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