by the way, it was me, benjamin reynolds, who took all the picturegraphs 2018
Ingredients
1 somewhat used SCOBY
A knife
A very small pot
A sweetener (I used honey because… I can)
Just enough water to cover
I made the Filipino treat, natas, traditionally made with Jun culture as outlined in Sandor Katz’s Art Of Fermentation. Although I ended up doing this on two separate days, this was the simples recipe I’ve followed all quarter. I made a compromise between the steps that Katz recommended, washing off the used SCOBY and boiling for two periods of ten minutes to reduce acidity and the lack of steps Katz’s friend went for, which skips the process of that entirely. I rinsed the SCOBY off, cut it into pieces, and simmered it once. Then, a different day, I candied them with honey. It really was just this simple. The most time consuming step was cutting the weird, hard jelly that a SCOBY is, because that thing does not want to stay still.