I have the kombucha scoby and the water kefir grains in the refrigerator. The Russell James Chef Homestudy course I’m going through now has, just this week, given me a very good grounding in what I need to do for kombucha and kefir brewing. I just like to read up on as much background as I can.
I’m finding out that I may have destroyed my kombucha scoby – who knew that you shouldn’t put it in the refrigerator. Well, it’s been in there almost a week, and I probably won’t try to do anything with it until at least tomorrow. (the scoby picture is from getkombucha.com)
Meanwhile, I have found two downloadable kombucha brewing guides on-line:
Kombucha Kamp’s kombucha guide is concise and informative. I like it as a checklist for after I have read through the entire Cultures for Health book.
Yemoos Nourishing Cultures’ kombucha FAQ has some useful information, as well.
More details at GetKombucha.com What is Kombucha
Drying kombucha – I kept trying to find out how to dehydrate kombucha, but never came up with anything much about using a dehydrator. Most of the info was about how to air dry it. I saw one mention of dehydrating at 105 degrees, but when I tried to follow that google link, I didn’t find anything further. It seems you are supposed to dry it to jerky consistency, but, on kombuchanana , which has some interesting ideas for what to do with dried scoby, I saw this picture where it looks pretty dry.
Cultures for Health has videos on water kefir . Their ebook deals only with milk kefir, but it is free and has interesting information (the picture is from Wikipedia)
Yemoos Nourishing Cultures has an extensive online water kefir “book” which covers just about anything you could want to know.
Wellness Mama’s recipe promises Kefir soda .
Lea’s Cooking’s kefir article gives her recipes , as well as recipes she has found in her web research