Kombucha SCOBY mats
(S)ymbiotic (C)olony (O)f (B)acteria and (Y)east,
Mat - a polysaccharide biofilm matrix formed by the colony.
Both scobys come from the same source, a Birch Sap Mother from Nordic Food Lab. They are just over three months old. They have started to outgrow their jars, and so I have been sending pieces to other people who can nurture them and start their own kombucha obsessions.
The third image shows how the structure formed, layer by layer, over the last three months - generally speaking, a new feeding produces a new mat on the surface of the liquid which eventually joins up with the layers below, sometimes compacting into a homogenous mass. The furthest right round disk in the top image was around 1.5” thick before I sliced it horizontally.
These kombuchas have been fed on Pu’er tea, sucrose and honey. Sadly the ethereal, barely-there aroma of birch sap has vanished into the proverbial ether, but while the flavour exhibits nothing of it’s origins, its complexity is ever-increasing. I am using them as bases for all the other kombuchas I’m looking after, including bottles of strawberry, elderflower, gooseberry, lingonberry and cherry.