Arvin Shih
Materials: Bioplastic, mycelium
Ingredients: Cane sugar, white tea, oolong tea, puer tea, black tea, rice vinegar, red wine vinegar, turmeric, beetroot, purple sweet potato, spinach, kiwi, blueberry, etc.
Processes: Fermentation, boiling, etc.
Tools: Containers, droppers, plastic wrap, etc.
Timeline: 2~4 weeks
Materials: Bioplastic, mycelium
Ingredients: Cane sugar, white tea, oolong tea, puer tea, black tea, rice vinegar, red wine vinegar, turmeric, beetroot, purple sweet potato, spinach, kiwi, blueberry, etc.
Processes: Fermentation, boiling, etc.
Tools: Containers, droppers, plastic wrap, etc.
Timeline: 2~4 weeks
This experiment was designed to test how the natural dyes expressed on the Kombucha leather. The symbiotic cultures of Kombucha are prepared with different liquids. Instead of dying the bio-leather after harvesting and drying, this experiment used the dyed liquid to ferment the Kombucha leather. In the process, boiling the liquid and thoroughly sterilizing the equipment is essential. The exciting thing is that Kombucha has its preferred recipe. They performed differently in each solution and provided a wide range of scents during the fermentation.
