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--- foodhacking:kombucha [2018-12-01 23:50] – sanchez
+++ foodhacking:kombucha [2025-11-09 09:25] (current) – external edit 127.0.0.1
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 <<Kombucha>>
-Platzhalter
+Why Kombucha?
+Kombucha can be grown for three purposes:
+. an interesting drink and a colourful mix in flavours
+. an interesting material
+. Vinegar
+Kombucha is being made by fermentation with a scoby (symbiotic community of bacteria and yeast).
+As the microbial community of the tea changes so does the flavour. The microbes growing at different stages of the fermentation process produce a varying mix of flavour components. Exploring this world of flavour may turn out to be very exciting.
+Among the mix of microbes in the scoby live bacteria that produce bacterial cellulose. It is what gives the scoby "mushroom" its form and texture. When it is dried in a frame preventing it from shrinkage it turns into a leather like material.
+At the end of the fermentation process acidic bacteria are turning the kombucha sour. While at this stage the Kombucha is not so much of a tasty drink anymore it is still edible and can still be used as a tasty vinegar.