What Do I Do With All of My SCOBYs??
Turn them into delicious kombucha SCOBY gummy snacks with this easy to follow recipe!
So let me start by saying...I was a bit skeptical about whether a SCOBY snack would actually be tasty, or just tasty because I wanted it to be. BUT these have fully exceeded my expectations. I cannot believe how moreish these snacks are. And an added bonus - they're quick and easy to make. Give this recipe a try. You won't regret it!
Now, there is a sugary syrup in this recipe...so I'm not claiming these to be a health snack, but compared to a sour patch kid or something that is made of artificial ingredients and corn syrup...this is a pretty nifty substitution. The SCOBY itself is a naturally sour, probiotic gummy delight! Add in a bit of sweetener, and you have your self an incredibly yummy treat.
I have opted for a process to make these gummies that anyone with a kitchen can do. Rather than trying out a dehydrator (which I think would make an amazing SCOBY candy, but sadly, I do not have one) we are going to make these on the stove top & in the oven.
What you'll need:
- Granulated cane sugar
- We like to use organic
- Fresh lemon juice
- A very sharp knife, or scissors
- Cutting board
- Plastic or glass container
- Scale or measuring cup of some sort
- Parchment paper
- A saucepan
- Wooden or plastic spoon
- Baking tray
- OPTIONAL for coating candies
- Citric acid
I have kept the measurements vague and used ratios instead. All SCOBYs are different, so it would be too difficult to recommend specific weights & volumes.
Preheat oven to 170°C fan.
With clean hands, grab the SCOBY(s) you're ready to turn into gummy candy. Cut up into bite sized pieces, approximately 1.5 - 2.5 cm each. I used a VERY sharp knife, but scissors also work.
If you have a scale
Place your plastic or glass container onto the scale and zero it (tare). Once the scale is ready to measure, add your SCOBY pieces to the container and weigh. You will use equal parts sugar to SCOBY to make the syrup, so remember this weight. I weighed mine before cutting, but any order works!
So, if you have 400g of SCOBY, you will use 400g of sugar
If you do not have a scale
You can use a measuring container. Just add your SCOBY to a measuring cup, and then use the same volume of sugar.
So, if you have 1 cup of cup SCOBY, use approximately 1 cup of granulated cane sugar.
Add the sugar & SCOBY pieces into your saucepan (equal parts sugar and SCOBY pieces). Grab a lemon and squeeze in the juice.
For 400g worth of SCOBY + 400g of sugar, I added in the juice of a whole lemon. Approximately 2 tbsp.
Turn the heat on medium-low flame and stir ingredients to combine. Cook for approximately 10-15 min stirring often. You want your sugar to melt into a syrup and the mixture to bubble softly.
While your SCOBYs are happily bubbling along, place your parchment paper onto your baking tray.
Once your SCOBYs are done cooking on the stove, remove from heat. Use your spoon to spread them out onto the parchment paper, retaining the syrup on the saucepan - you'll pour this over after. Try your best to keep a bit of space around each SCOBY.
Pour remaining syrup over the SCOBY pieces and pop the tray into the oven on a centre rack. Bake for 10-15 min. The syrup will be bubbling and foamy and your SCOBYs will start to look more translucent like gummy candies. You want to take them out before the syrup burns or goes a darker brown as this will taste bitter.
Remove from oven and wait to cool.
You can eat them plain - This is how I like them! Or you can toss them in a mixture of citric acid organic & cane sugar (2 tsp citric acid, 1/4 cup of sugar). This coating will make them taste just like a sour patch kid!
Keep them in a sealed container in the fridge for up to a week.
Eat up and enjoy!