starting another fermentation project: kombuchapic.twitter.com/QoTkE4TdE2
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10 days of secondary fermentation with crushed blueberries, a night of refrigeration, and it’s nice and fizzy
pic.twitter.com/c2PMyHDHZa
I used to fry up excess scoby. Almost tastes like calimari. :) looks like it is safe and nutritious: https://www.kombucharesearch.com/research-articles/can-you-eat-a-scoby/ … (which I didn't know at the time. ;)
heh yeah i'm game to try a "scoby snack"
. doubled up the next batch since i don't have anywhere to keep the other scoby yet, didn't realize it would propagate with each batch...
Hi fives I just started a four pound batch of dongchimi.
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