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This post contains affiliate links you can use to purchase the book. If you buy the book using that link, I will receive a small commission from the sale.The Big Book of Kombucha: Brewing, Flavoring, and Enjoying the Health Benefits of Fermented Tea by Hannah Crum, Alex LaGory
Published by Storey Publishing on March 8th 2016
Genres: food, nonfiction
Buy on Amazon
Brewing your own kombucha at home is easy and fun! You can get exactly the flavors you want, and for a fraction of the cost of store-bought. This complete guide, from the proprietors of Kombucha Kamp (kombuchakamp.com), shows you how to do it from start to finish, with illustrated step-by-step instructions and recipes for 286 different flavor combinations.
The book also includes information on the many health benefits of kombucha, fascinating details of the drink's history, and recipes for delicious foods and drinks you can make with kombucha (including some irresistible cocktails!).
"This is the one go-to resource for all things kombucha." — Andrew Zimmern, James Beard Award–winning author and host of Travel Channel’s Bizarre Foods
"Refreshingly easy to read and full of interesting tidbits tucked among all the practical and scientific information. If you've got questions, this has all the answers." — Terry Wahls, MD, author of The Wahls Protocol
Kombucha, if you’ve never heard of it, is fermented tea. I’m sure you’ve heard of fermented foods before, right? I’ve dabbled a bit with making my own fermented pickles, and they are a food unlike any you’ve ever tasted before, and they are great for your gut, too. Living with IBS, I know how good fermented foods are for me, but I don’t make my own as much as I should. I’m a lazy cook, and canning is enough fun for me.
The book begins by telling how the authors got into kombucha in the first place, the health benefits of drinking it, the science behind it, and just why fermented foods are becoming popular again.
One negative I did see is that the authors seem to repeat themselves a lot – they repeatedly mention not using dehydrated SCOBYs for example (quickly counting I noticed five mentions of that fact). There is a lot of information to devour in the book, definitely this is meant to be a resource book for those that are serious about making the brew.
The book does include a ton of high quality photographs throughout and the pages are decorated with water-color like artwork.
Reading this book contributed to these challenges: