Step 13: Vegan Leather Anyone?
The mother is surprisingly tough and solid like squid.
I tried pretending it was calamari and fried it but it wasn't very good.
Then again my fried calamari isn't very good either. Maybe squid isn't supposed to be fried.
Small chunks of mother can be drunk in kombucha and are really good, like the Chinese "pearl" drinks.
The mother chunks are slightly more tart than the kombucha they inhabit.
To get a really thick and solid mother, just let a batch of kombucha keep fermenting. It'll get really sour and you'll get comments about the smell. You'll ignore the comments because it smells good to you. The longer you wait the more sour and vinegary your kombucha becomes, and the better the mother grows.
I tried drying the mother, it gets much thinner and very tough like parchment or rawhide.
I've read that it's been used to make shoes in wartime, but have been unable to find any more details than that.