Kombucha SCOBYhowever many you have or are willing to use
Equal part sugar as SCOBY*by weight
A dash of lemon juice
equal parts lemon zest and sugarOptional
Cut: Rinse SCOBY to remove gunky stringy things, then dice with clean scissors or a very sharp knife.
Boil: Gently combine SCOBY squares, sugar, and a tablespoon or so of lemon juice. Bring to a boil over medium heat in a large saucepan. Boil for 7 to 10 minutes (if you have a candy thermometer, aim for 250 degrees F, 120 C), stirring frequently.
Coat: Remove pot from stove and, with a perforated spoon, remove candies and place them on a parchment paper-lined baking sheet. Allow syrup to cool until slightly thickened, then pour over the candies.
Bake: Bake at 350 degrees F (175 C) for about 10 minutes. Remove and allow candies to cool. Optionally sprinkles with a mix of lemon zest and sugar.
*If you have a kitchen scale, weigh your SCOBY and use an equal amount of sugar. If you don't have a scale, measure SCOBY in a measuring cup and use an equal amount of sugar. This recipe is very loosey goosey because everyone's SCOBY is different in size, shape, and flavor!Store in refrigerator for up to a week.Nutrition calculation for these is a bit tricky, so just know that there is a LOT of sugar in these and they are definitely more a candy than a "health food".Adapted from the Art of Fermentation.
Recipe from Live Eat Learn at https://www.liveeatlearn.com/kombucha-scoby-candy/.