All posts tagged: traditional SCOBY

SCOBY-doby-do and the origins of the mysterious symbiotic!

If you’ve never heard of a SCOBY fear not –   it’s not like they’re up for sale on super-market shelves, displayed behind counters in the corner shop or neatly aligned on tables in the local farmer’s market. SCOBYs are part of the collaborative economy and are passed on or shared between friends rather than being big commercial bruisers capable of making the Big Bucks, big time. Health food gurus, fermentation fans and food bloggers may be familiar with them. The vast majority, however, may be forgiven for thinking that a SCOBY is a Scooby-dooby-doo typo. SCOBY is, in fact, an acronym standing for “Symbiotic Colony of Bacteria and Yeast” and SCOBY’s are an essential element in the fermentation of some milks, tonics and foods. Harry Marshall-Ward a Victorian botanist was the first to identify and classify them through the study of the Ginger Beer Plant. To recall most wild fermented foods and beverages are fermented either by yeasts (such as wine) or by lactic acid bacteria (such as kimchi). In the case of a SCOBY …