As you know, kombucha owes its existence to the SCOBY. In this article, Interfresh takes you on a journey to demystify the process of crafting a manual SCOBY, empowering you to embark on your own DIY kombucha adventure.
Ingredients and Equipment to make Scoby with Interfresh:
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2 pre-peeled pineapples (about 300-400 grams each)
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150 ml of beer
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150 grams of pure Thot Not sugar, molasses, or granulated sugar
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1.3 liters of cold filtered water
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Glass jar (2 liters)
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Clean towel
Step-by-Step Guide to Crafting Manual SCOBY with Interfresh:
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Extract Pineapple Juice: Squeeze the pineapples to extract the juice or use a blender to filter out the pulp.
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Prepare Solution: In a 2-liter glass jar, combine the filtered pineapple juice, cold filtered water, beer, and sugar. Stir well until the sugar is dissolved.
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Cover and Ferment: Cover the jar with a clean towel and secure it in place. Place the jar in a cool, dark place.
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Allow Fermentation: Leave the jar undisturbed for about 3 days. During this time, a SCOBY will begin to form on the surface of the liquid.
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Check Progress: After 3 days, check the jar for signs of SCOBY formation. It may take a few more days for the SCOBY to fully develop.
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SCOBY Formation: Once the SCOBY has formed, you can use it to brew kombucha following your preferred recipe. If desired, you can allow the SCOBY to thicken by leaving it in the jar for a few more days.
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Utilize Remaining Liquid: The remaining liquid in the jar can be used to make fruit vinegar. Simply remove the SCOBY and loosely screw the lid onto the jar. Allow it to sit for about 1 month to ferment into vinegar. You can use this vinegar for cooking or share it with friends.
Please make it and share with us your experience!
Thanks for reading.