Vinegars and Ferments with “Mother Scoby”
Ferments with wild ingredients from the rainforest
In this audio-recipe, Nelva Jamangapé invites us to her kitchen in the Loma Bonita ejido to prepare hibiscus flower and sour cane vinegars grown by “madre” scoby mushroom.
Audio: Elizabeth Guerrero and Jesper Buursink
Radio Cocina CoLaboratorio, 2021