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Saree_maree

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  1. I've been brewing my own kombucha for the last eight months or so and I have an awesome scoby that reproduces with every batch. I let each batch ferment for 12-14 days (or longer if I get busy and forget). Prior to Whole30, I would peel off old layers when it got too thick and save them to blend up in my smoothies. I liked the tang and the smooth texture it gave them. Now that I'm giving up smoothies (for twenty-one more days, anyway), I'm wondering what creative uses people have for old scobies - I've read all kinds of things on the web, but would be interested to hear your experiences. Or do you just toss them?
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