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

    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.