Kombucha Candy

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Note from Shannon: Please welcome Erin, Cultures for Health Social Media Coordinator and Cultured-Kitchen Keeper.

‘Tis the season for sweet treats! I decided to try my hand at making Kombucha candy because, well, why not?! I had seen the recipe in Sandor Katz book ‘The Art of Fermentation‘ on page 174 and wanted to give it a try! I had some big fat kombucha scoby’s and some sugar so I thought I would give it a go.

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First, I gathered my ingredients: 1 kombucha scoby and some sugar.

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Next, I chopped up my scoby into bite sized pieces using a very sharp knife (those scobies can be tough!)

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Then I mixed the kombucha pieces with roughly the same amount of sugar as I had kombucha pieces.

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Next, I put the kombucha scoby pieces and sugar to boil of the stove and boiled them for about 15 minutes. One even tried to jump out at me!, but I got it under control! ;)

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Then, I waited for the mixture to cool for a bit and poured off the extra sugar syrup and put all the kombucha pieces out to dry on a piece of parchment paper.

They taste like a sweet and sour candy! Very yummy! The texture is a little strange. They are like a mix between a cooked apple and a gummy bear. If I didn’t know it was a Kombucha scoby, I think the texture might be a bit more appealing.

I think you could also set them to dry in a dehydrator and make them a bit less squishy. That would probably be VERY good. More like a chewy candy, and not so gummy. All-in-all it was a very fun, inexpensive and tasty experiment!

Have you tried Kombucha candy? How do you make it?

Erin

Erin

Erin Gaines is a Nutritional Therapist and a stay-at-home mom to two beautiful babies. My favorite cultured foods are milk kefir and sauerkraut. I feel these are the easiest and most versatile cultures. I have taught many classes on fermenting kefir, veggies, and kombucha. Before I was a mom, I owned my own company selling sauerkraut, kefir, and lacto-fermented condiments.

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Comments

  1. Murgatroyd says

    I wonder if it is possible to make candy out of large kefir grains. I used to have some the size of chicken eggs.

  2. Stephanie says

    This is great! I made scoby candy a few months ago in my dehydrator and they turned out just great! I happened to have a little extra simple sauce brandy from a batch of brandied pears I had made. The simple syrup was 3 parts water to 1 part sugar and about 1/2-1 parts brandy. To make the candy I cut up the scoby, rolled it in sugar and then soaked it in the brandy sauce for a day or 2. Then I let the pieces drain just a little and dehydrated them on a low setting until they reached the desired texture. End result was just amazing – truly a treat!

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