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SCOBY Guilt Or Thinning the Stock

Sat, Feb 1st, 2020

I have been making kombucha for about a year and a half now. I can confidently say that I know how to make about six flavors that come out awesome every time. My favorite is grapefruit, but I also love pineapple peach, plum, and cherry pomegranate. The problem I have is not knowing what to do with the extra SCOBY. Every time you make kombucha, you grow another one. Usually I just dump them into the jar, until I have three of four and then I have to cull the herd. I feel horrible every time I have to throw one away. Some people suggested eating them -- um, no. Other suggested composting them -- the neighborhood cats drug them around the yard, tried to eat one, and barfed it up on my driveway. So, I'm left with throwing them out. They are alive, so there's part of me that feels like it's murder. I know it's a bit nuts, but I do them same thing with seedlings. You plant too many seeds so you have enough, but then you have to thin and thin and I always feel like a monster. I wonder what right I have to decide who lives or dies. And so now I have a huge jar on my counter that's the SCOBY hotel. Problem is it's getting full and I feel like adding another jar makes me seem a little unhinged. 

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