Scobypoly

Scobypoly aims to bring together people who are curious and passionate about fermentation, as well as providing a framework that encourages them to express their creativity and bring their ideas to life. We don’t limit ourselves to traditional recipes for green tea kombucha or soy miso, creative and unusual recipes are welcome!

We organize fermentation workshops in small groups, often based on individual initiatives. The magic happens in the Vortex association’s premises, where we store our equipment and jars.

Fermentation takes varying amounts of time: from 48 hours for koji to a minimum of three months for miso. Kombucha and lactofermentation, which we do most often, ferment for about a week. Once the fermentation level is right, we store our products in a cool place to slow down the biological processes and preserve them.

The products are consumed as they are or cooked during our tasting events.

One of our missions is also to introduce students to fermentation, which is why we offer tastings of our products at various events and provide appetizers.

Members can (and are encouraged to!) propose their own ideas or join existing initiatives. A multitude of new fermentations have already been proposed and carried out by our members, such as enzyme-rich oat milk, ginger beer, sourdough, kôji, miso, and miki (fermented cooked rice with grated raw sweet potato, delicious when cooked into pancakes). Others are in development, such as mead and kefir.

But why not just ferment at home?

Firstly, because within the framework of an association, it is easier for us to set up the necessary equipment for certain fermentation processes. For kôji, it is difficult to create your own fermentation chamber that you may only use once, whereas the heating mat can be used to maintain the right temperature for sourdough!

On the other hand, during the tasting sessions, you can sample fermented foods and recipes made by someone else and have a good time 🙂

And finally, to enjoy the excitement within our pole, where there are lots of passionate people brimming with new ideas.

Collaborations play an important role at Scobypoly. LA PEL’s aromatic herbs are regularly used to flavor our kombuchas, unsold produce collected by Castor Freegan is used for lactofermentation, and hops from Le Jardin are used for lemonades and syrups.