The lore and mystique of the SCOBY has, especially in recent years, begun to eclipse its initial intended sphere of influence, that being the royalty and progenitor of our beloved kombucha tea. Perhaps not oddly, as kombucha is the friend of the strange, weird and esoteric, SCOBYs have come to be personified with names and fantasied colloquial banter as virally as cat pictures and comic memes.
With benevolent intent and playful attitude have we come to accept and cherish our squishy brew pals, and assuredly any long time brewer has, in rudimentary culinary rites, christened their yeasty lord with names such as "SCOBY Doo," "Diane," or "Bon SCOBI."
Mother Knows Best
It is in this spirit of playful reverence that we've allowed our cultures to appropriate many other roles outside the realm of kombucha brewing, as if showing a new friend around town - one who you don't want to return home, and one with whom you desperately cling to at every moment's turn. As we've proselytized before, SCOBYs aren't just for making kombucha - we've been eating them for health, energy, and economy; we've been drying them to use as art, as bio-sustainable fabrics, and as decoration; we've resorted to secret, late-night conversations with the wiser, older mothers, seeking the gratification of divulgence and guarantee of secrecy.
It is with this transparency and acceptance that kombucha candy, our SCOBY Rancher Snacks have poignantly fortified their place in the traditions of our end-of-year holidays - the earthy, spicy affect of clove and cinnamon on something which, when dehydrated, tastes commonly of apples, is a classic archetype of holiday consumption. And appropriately, with their enigmatic appearance and semi-mythological following and observance, SCOBYs make an excellent format for Halloween's over-the-top actualization in which the weird is allowed a little more credulity and merit.
Don't Be Scared!
Even the seasoned brewer can cringe at the thought of consuming their gelatinous, chewy buddies, and most people say the reason for their reluctance is texture. However, we've converted many would-be naysayers to SCOBY-munching elite with the delicious preparation of this genre-morphing sweet and sour treat. Even for the pensive first-time consumer, these treats are insanely tasty and are always fewer in quantity than demand would prefer.
So, if you're looking for a way to expand your considerations of the possibilities of the SCOBY, look no further than your new favorite treat, sure to please at all of your Halloween festivities: SCOBY Rancher Snacks.
- 4 (1 inch thick) SCOBYs
- 1 cinnamon stick
- 1 tablespoon shredded licorice root
- 1 teaspoon whole allspice
- 1 tablespoon sassafras extract
- 1 tablespoon sarsaparilla extract
- 6 cups filtered water
- 4 cups organic cane sugar
- Cut your SCOBYs into small cubes and rinse them in a colander to remove tea and yeast filaments. Set aside to drain off as much as possible.
- Boil the 6 cups of water and add spices. Allow to boil for at least 10 minutes.
- Remove from heat and add 3 cups of the sugar, and stir. Allow the mixture to cool.
- Strain out spices.
- Place the drained SCOBY cubes and cooled sugar water mixture in a bowl, cover, and let marinate for 24 hours in the refrigerator. Drain and refrigerate the sugar marinade for future SCOBY snack-making.
- Pour the sugary SCOBYs onto parchment sheets in an even layer and dehydrate at 110 F for 16 to 20 hours, until the SCOBYs are the consistency of a soft, chewy gummy bear.
- Once dehydrated, prepare a tray or bowl with the remaining 1 cup of sugar inside. Remove SCOBY pieces from parchment paper, and roll each piece in the sugar.
- Store the candies in bags or airtight containers covered in more sugar to preserve them.
Enjoy, but be careful with whom you share these delicious morsels. You'll continue to receive requests for them long after the final SCOBY Rancher Snack is gone. Not a bad reason to stock up on SCOBYs!