This review is from: Delicious Probiotic Drinks: 75 Recipes for Kombucha, Kefir, Ginger Beer, and Other Naturally Fermented Drinks (Hardcover)
This is as much a reference book as a recipe book – it’s packed with useful information about what probiotics are and how to begin brewing them (perfect for total probiotic newbies as well as those who have been brewing for years). The book is split into handy categories – kombucha, rejuvelac, jun, etc – and each section explains how to make the basic mixture, followed by some recipes for different drinks that use it. The photographs are gorgeous and the recipes are inventive yet easy to understand. This book is a must for anyone wanting to brew their own probiotics!
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This review is from: Delicious Probiotic Drinks: 75 Recipes for Kombucha, Kefir, Ginger Beer, and Other Naturally Fermented Drinks (Hardcover)
Some great recipe ideas. We particularly like the strawberry basil and strawberry mint Kombucha. We now second ferment with whatever we have. Watermelon, frozen fruit, peaches, mojito (lime and mint), Thai chilies, etc…
We did try the ginger bug, and some of my family liked it, but I did not. Now we have over 3 gallons of continuous brew Kombucha going all the time with a 3-4 day second ferment. Watch the strawberry and watermelon, they need to be burped multiple times a day 😉
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I used to make Kombucha, and it tasted like vinegar. I didn’t know about secondary fermentation and bottling it. I’m not sure if I’m up to the commitment of Kombucha again, but I have been really enjoying the lacto-fermented lemonade I’ve been making from this book. And her recipes for flavorings sound really good. I’ve gotten a sage plant, and as soon as it has 10 big leaves on it, you can bet I’ll be trying the sage-flavored lemonade. There’s lots of good info, explanations, and recipes in this book, clearly laid out. Recommend to anyone interested in any of these fermented drinks.
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Really informative with great recipes,
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|Great beginner guide and second ferment ideas,
We did try the ginger bug, and some of my family liked it, but I did not. Now we have over 3 gallons of continuous brew Kombucha going all the time with a 3-4 day second ferment. Watch the strawberry and watermelon, they need to be burped multiple times a day 😉
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|Enjoying my lacto-fermented lemonade,
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