Fermentation (part 3): it’s alive again again

[anon27554371]

Harvesting metal from plants that suck it out of the ground

That sounds fascinating. Can you use kombucha scobies to ferment it? Lord knows we have those out the wazoo. I have made them into jerky (not bad) and gummies (taste like apple pie!) and composted gobs of them. Might have to try that as an experiment.

and

Harvesting metal from plants that suck it out of the ground

The SCOBY for jun is definitely different and my friend tells me there’s a second fermentation, anaerobic, that can push the alcohol content up to ~18%. Kombucha tops out at a few percent total alcohol level. I apologize for being off-topic. I suppose I really ought to split this fermentation discussion off to its own thread…

I am sorry for being so clumsy.
I am learning.