Use That Excess SCOBY To Make Funky, Tangy Fruit Roll-Ups

One of the byproducts of making your own kombucha is a forever growing amount of SCOBY, the symbiotic culture of bacteria and yeast that ferments the tasty tea. Rather than throw it away, which would be sad, Bon Appetit recommends chopping it up and transforming it into a tangy, fruity treat.

Watch the video above for the full process, but all you really need to do is chop up some SCOBY, mix it with some cooked-down fruit and kombucha, and spread the puree out to dry in a dehydrator or extremely low-temperature oven. Cut it into strips or shapes, and enjoy a slightly sour, slightly more bohemian version of the childhood treat.

This SCOBY “Fruit” Leather Might Be the Weirdest Thing We’ve Ever Made [Bon Appetit]