I read this thread a while back: ACV Scoby Jerky Said Oooh, interesting! Tasted my kombucha scoby, reminded me of rhubarb, that kind of sour whang that goes so well with sweet, and the texture is kind of thick gelatine, think rhubarb knox blox :)
I made a cake and swirled into it chopped scoby and apple butter. It tastes excellent, good texture, totally a win!
I'm afraid of it. How much scoby can you eat safely? What are the bad effects if you eat too much? How do I know?
Anyone ever done this?
That sounds super good first of all. Way to win at baking.
As far as how much scoby you can eat I kinda think you can eat infinity. One problem I can think of is that if you have a yeast heavy colony you might be getting a little more yeast colonizing your gut than you want. I know that when we have fed them to chickens it has certainly seemed the like more the merrier and the chickens would fight over them.
I would agree with S Bengi, if it's cooked, you should be fine. I would be more concerned if it were chopped up into an uncooked frosting. I know, for me, kombucha is a medicine tonic, not a beverage. I can only tolerate an ounce or two a day.
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Like any new identified edible mushroom or wild unknown fruit.
I would check in with my body often.
The usual rub it on your skin, then mouth, then tongue, then a small bite, wait a couple hours ..... then after a week, eat a ton of it, or stop when you notice your throat/belly/poop/skin tell you it id enough.
So the short answer is to start very small and slowly increase it. You have a few months to figure it all out. Also you are being smart by double checking and asking online. I feel the same way about eating raw amazake/koji
It is mostly made of fibre, so I can make you 'go' if you have been avoiding fibre for a while.
Going forward you can temporary store your scoby in some sugar+water, while you cut of a small piece to slowly eat it.
Iterations are fine, we don't have to be perfect
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