Kombucha: SCOBY Fermentation
I
Origin
Not yet written for this entry.
II
Description
Kombucha — sweetened tea fermented by a SCOBY (Symbiotic Culture Of Bacteria and Yeast) — is one of the fastest fermentations that produces a complex product. The SCOBY's yeast component converts sugar to alcohol; the acetic acid bacteria convert the alcohol to acetic acid; the overall result is a slightly alcoholic, lightly carbonated, pleasantly sour beverage. Noma's documentation provides the technical parameters that home brewers typically manage by intuition.
III
The Thread
Not yet written for this entry.
IV
Flavour Context
Not yet written for this entry.
Pillars V — VII
The full training pages are part of membership.
Quality hierarchy, sensory tests, and where the dish lives or dies — on every entry in the Library.
Enter · from $49 a year