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SCOBY Snacks Anyone?

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SCOBY Snacks - www.ohlardy.com

 Today we have a very interesting recipe brought to you by our friend, Louise, who blogs over at Loula Natural.  She has written an amazingly comprehensive book on kefir and kombucha called Culture Your Life.  

Today, she shares a recipe from that book!  This is a recipe I have read about in her book, but was a bit scared to try!  They look kind of like dog treats but they are surprisingly delicious!  My daughter loved the cinnamon sugar version and I loved the sugary chili version.  Give it a go and make some SCOBY Snacks!!!  I am serious…these are great!!

Making Kombucha is simple and cheap. The health benefits of consuming Kombucha are numerous.

So how come we are not as excited about consuming the SCOBY?

Have you even ever tasted your SCOBY? It tastes the same as the Kombucha you are drinking!

Here's a surprise- my kids absolutely love them!

Sandor Katz first gave me the idea to make them into the snacks I am sharing with you today.

He prefers to rinse out his SCOBY's but I think the tang of the Kombucha lends well to the other flavours and seems a shame to rinse it out. If you like chewing gum or hard fruit gums- these have a similar texture.

However you can also make them savoury and they become a vegan meat jerky equivalent! By dehydrating them like this recipe suggests, you are retaining the powerful probiotic benefits too. Plus if you make as much Kombucha as I do there are only so many SCOBY's you can give away!

SCOBY Snacks

Featured in Culture Your Life

SCOBY Snacks

A great way to use your extra SCOBY from kombucha making!


  • Kombucha SCOBY sliced with a ceramic knife into squares- you may want to pull them apart so that they are about 0.5cm thick
  • 1/2 tsp Cinnamon ground
  • 1 tbs coconut sugar


  • Mix the cinnamon and sugar together (taste).
  • Pick up a square of SCOBY and dust both sides with the sugar and cinnamon
  • Place on your dehydrator sheet
  • Dehydrate at 100 degrees F for between 6-12 hours (you may want to turn them mid way)
  • Store in an airtight container and they will last for ages- although if you are like my kids they will be gone in seconds!


Flavoring Ideas:
Marinade in coconut aminos (or soy sauce), garlic, ginger and coconut sugar for a teriyaki SCOBY snack
Marinade in fresh apple and carrot juice before powdering with coconut sugar
Mix with some tabasco or chili flakes and coconut sugar for a hot sweet and sour hit!
Adapted from Culture Your Life
What do you think?  Are you going to give it a try?

Kid Friendly SCOBY Snacks - www.ohlardy.com

Culture Your Life - www.ohlardy.com


For more interesting fermented recipes, check out her book, Culture Your Life.  It contains 45 recipes that will help improve your digestive health, boost your immune system, stimulate hormonal balance, increase energy and more!!


Loula Natural - www.ohlardy.com

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SCOBY Snacks - www.ohlardy.com


  1. Oh my! I don’t know. We have plenty of spare scobies, but the dogs usually get them, not Momma! 😉

  2. If my grandkids or others don’t eat much fermented foods, should I limit these, i don’t want them to go into a healing crisis, their parents would never trust my snacks again, also love these great flavor ideas, and I definitely need to do something I have a scoby hotel that’s overflowing, and a CB that needs it’s scobys thinned. Would make cool gifts if they don’t get sick from eating too many.

  3. Instead of dehydrating…since I don’t have that equipment. Can the scoby pieces be stored in juice marinated in the fridge?

  4. I have 2 favorite ways to eat scobies.
    1. Pickles.
    Cut them to bite sized, mix them with chopped tomato, cucumber, shredded carrots, olive, anything you like to pickle. Put them in jar. Pour Kombucha to cover, add salt and honey to taste. It’s really good and refreshing. It’s also amazing how the veggies stay fresh for longer, the Kombucha somehow preserves them.
    2. Fry them.
    Make your favorite batter, or just lightly beaten egg and flour. Add a pinch of salt to the flour. Dip the cut scobies into batter or egg wash, then into the flour. Fry in hot oil until golden and crispy. Transfer to paper towel to drip the oil.
    Interestingly, you can sprinkle it with salt to make it savory, or with sugar and cinnamon to make it salty sweet snack. You can even dip them ini sauces.

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