The Big Book of Kombucha

The Big Book of Kombucha Author Hannah Crum
ISBN-10 9781612124353
Release 2016-03-17
Pages 400
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Brew your own kombucha at home! With more than 400 recipes, including 268 unique flavor combinations, you can get exactly the taste you want — for a fraction of the store-bought price. This complete guide, from the proprietors of Kombucha Kamp, shows you how to do it from start to finish, with illustrated step-by-step instructions and troubleshooting tips. 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



The Big Book of Kombucha

The Big Book of Kombucha Author Hannah Crum
ISBN-10 9781612124339
Release 2016-03-01
Pages 400
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The Kombucha Book includes everything enthusiastic kombucha lovers want to know: the health benefits, history, homebrewing, and cooking with kombucha. The homebrewing section, the real meat of the book, includes a detailed look at the brewing process, from setting up a friendly environment for fermentation to a close appraisal of Continuous Brewing versus Batch Brewing. This section also presents 100 ingredients and 300 combinations for flavoring kombucha.



The Big Book of Kombucha

The Big Book of Kombucha Author Hannah Crum
ISBN-10 1612124348
Release 2016-03-08
Pages 400
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The Big Book of Kombucha includes everything enthusiastic kombucha lovers want to know about health benefits, history, homebrewing, and cooking with kombucha. The homebrewing section, the real meat of the book, includes a detailed look at the brewing process, from setting up a friendly environment for fermentation to a close appraisal of Continuous Brewing versus Batch Brewing. This section also presents 100 ingredients and 286 combinations for flavoring kombucha.



Kombucha

Kombucha Author Eric Childs
ISBN-10 9781101620267
Release 2013-11-05
Pages 208
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The complete guide to kombucha— the wildly popular probiotic tea. Kombucha is lauded worldwide by healers, athletes, yogis, and other health-conscious souls, and is now going mainstream. Kombucha, a fermented tea beverage, has many cleansing, healing, and detoxifying effects. Eric and Jessica Childs, founders of Kombucha Brooklyn and experts on the wonders of kombucha, share their knowledge in this complete guide to kombucha. In addition to the science and culture of ‘buch, Kombucha! includes recipes and reveals inventive uses for the beverage in cooking, cocktails, and beauty products, tapping the benefits of probiotics for radiant rejuvenation.



Kombucha Revolution

Kombucha Revolution Author Stephen Lee
ISBN-10 9781607745990
Release 2014-06-03
Pages 160
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This guide from the founder of Kombucha Wonder Drink demystifies the process of brewing kombucha at home and offers recipes for using it in infusions, smoothies, cocktails, and more. The Wonder Drink Kombucha—a fizzy, fermented tea-based beverage packed with probiotics, vitamins, and enzymes—has home brewers salivating. And who better to guide you through the brewing process than a tea guru with more than forty years of experience under his belt? Stephen Lee, cofounder of Tazo Tea and Stash Tea, turned his attention to fermented tea and founded Kombucha Wonder Drink in 2001. In Kombucha Revolution, Lee reveals the secrets to brewing the perfect batch of kombucha and caring for your very own SCOBY (Symbiotic Culture of Bacteria and Yeast). He also shares his favorite recipes—plus contributions from brewers, bartenders, and chefs like “Kombucha Mamma” Hannah Crum and Wildwood’s Dustin Clark—for infusing your brew with fruits, herbs, and spices, and incorporating it into juices, smoothies, sauces, snacks, sweets, and cocktails. With recipes for Lavender–Green Tea Kombucha, Cranberry Bitters Cocktails, Kombucha Vinegar, Green Smoothies, Kombucha Lime Ceviche, and Kombucha Pear Sorbet, mixing this healthful brew into your everyday lifestyle has never been so revolutionary.



True Brews

True Brews Author Emma Christensen
ISBN-10 9781607743392
Release 2013-05-14
Pages 192
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This accessible home-brew guide for alcoholic and non-alcoholic fermented drinks, from Apartment Therapy: The Kitchn's Emma Christensen, offers a wide range of simple yet enticing recipes for Root Beer, Honey Green Tea Kombucha, Pear Cider, Gluten-Free Sorghum Ale, Blueberry-Lavender Mead, Gin Sake, Plum Wine, and more. You can make naturally fermented sodas, tend batches of kombucha, and brew your own beer in the smallest apartment kitchen with little more equipment than a soup pot, a plastic bucket, and a long-handled spoon. All you need is the know-how. That’s where Emma Christensen comes in, distilling a wide variety of projects—from mead to kefir to sake—to their simplest forms, making the process fun and accessible for homebrewers. All fifty-plus recipes in True Brews stem from the same basic techniques and core equipment, so it’s easy for you to experiment with your favorite flavors and add-ins once you grasp the fundamentals. Covering a tantalizing range of recipes, including Coconut Water Kefir, Root Beer, Honey–Green Tea Kombucha, Pear Cider, Gluten-Free Pale Ale, Chai-Spiced Mead, Cloudy Cherry Sake, and Plum Wine, these fresh beverages make impressive homemade offerings for hostess gifts, happy hours, and thirsty friends alike.



Living Tea

Living Tea Author Louise Avery
ISBN-10 1849757690
Release 2016-11-15
Pages 96
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Kombucha is a fermented drink (made using tea, sugar, a simple bacteria, and yeast) that is known for its health-giving properties. It is experiencing a resurgence in popularity, along with the trends for home-fermenting, preserving, and enjoying ‘living’ foods. Louise Avery began brewing kombucha in 2010 as part of a self-sufficient and healthy lifestyle, living on a Scottish Island in the Hebrides, simply because she loved its unique and moreish taste. Now she is one of London’s best-connected kombucha producers and the owner of Lois and the Living Teas. Here she reveals her tried-and-tested recipes that use the freshest produce to create truly delicious cold teas. Starting with an introduction to kombucha, Louise offers information on the types of tea you can use to flavor your kombucha, the health benefits of drinking it, the essential equipment you will need to brew your own and the dos and don'ts when it comes to selecting other ingredients. Following this, she presents a step-by-step basic process for brewing kombucha, bottling and storing, and controlling the yeast. Recipes are then organized by type of base: Fruit, with recipes for Blood Orangeade, Pear and Ginger, Pomegranate and Lime, a Cranberry Cleanse, and Blueberry Lemonade; Vegetable, including Sour Rhubarb Fizz, Striped Candy Beetroot and Lime, and a Virgin Mary. Next up, Flower has ideas for Hibiscus Kombucha, Rose Petal Tea, Lavender Love, and a Hoppy Pale Ale, while Herb, Spice and Tea is where things heat up with Lemongrass Tea, and two Turmeric Immune Boosters, as well as Jasmine Kombucha, and a Lychee Basil 'Mojito'. You'll be spoilt for choice for ways to flavor this health-giving drink.Â



Fermented Vegetables

Fermented Vegetables Author Kirsten K. Shockey
ISBN-10 9781612124261
Release 2014-10-17
Pages 376
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Even beginners can make their own fermented foods! This easy-to-follow comprehensive guide presents more than 120 recipes for fermenting 64 different vegetables and herbs. Learn the basics of making kimchi, sauerkraut, and pickles, and then refine your technique as you expand your repertoire to include curried golden beets, pickled green coriander, and carrot kraut. With a variety of creative and healthy recipes, many of which can be made in batches as small as one pint, you’ll enjoy this fun and delicious way to preserve and eat your vegetables.



Mastering Fermentation

Mastering Fermentation Author Mary Karlin
ISBN-10 9781607744399
Release 2013-08-27
Pages 256
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A beautifully illustrated and authoritative guide to the art and science of fermented foods, featuring 70+ recipes that progress from simple fermented condiments like vinegars and mustards to more advanced techniques for using wild yeast, fermenting meats, and curing fish. Although fermentation has an ancient history, fermented foods are currently experiencing a renaissance: kombucha, kefir, sauerkraut, and other potent fermentables appeal not only for their health benefits, but also because they are fun, adventurous DIY projects for home cooks of every level. Mastering Fermentation is a beautifully illustrated and authoritative guide to the art and science of fermented foods, featuring more than seventy recipes that allow you to progress from simple fermented condiments like vinegars and mustards to more advanced techniques for using wild yeast starters, fermenting meats, and curing fish. Cooking instructor and author Mary Karlin begins with a solid introduction to the wide world of fermentation, explaining essential equipment, ingredients, processes, and techniques. The diverse chapters cover everything from fermented dairy to grains and breads; legumes, nuts, and aromatics; and fermented beverages. Last but not least, the book concludes with more than twenty globally-inspired recipes that incorporate fermented foods into enticing finished dishes like Grilled Lamb Stuffed with Apricot-Date Chutney and Saffron Yogurt Sauce. Offering an accessible, recipe-driven approach, Mastering Fermentation will inspire and equip you to facilitate the transformative, fascinating process of fermentation, with delicious results.



Kombucha

Kombucha Author Günther W. Frank
ISBN-10 3850683370
Release 1991
Pages 150
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Kombucha has been writing in one form or another for most of life. You can find so many inspiration from Kombucha also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Kombucha book for free.



The Art of Fermentation

The Art of Fermentation Author Sandor Ellix Katz
ISBN-10 9781603582865
Release 2012
Pages 498
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Winner of the 2013 James Beard Foundation Book Award for Reference and Scholarship, and a New York Times bestseller, The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners. While Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information--how the processes work; parameters for safety; techniques for effective preservation; troubleshooting; and more. With two-color illustrations and extended resources, this book provides essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation, and part of the roots of culture itself. Readers will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic beverages; milk; grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; nuts; fish; meat; and eggs, as well as growing mold cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises. Sandor Katz has introduced what will undoubtedly remain a classic in food literature, and is the first--and only--of its kind.



Cultured Food for Health

Cultured Food for Health Author Donna Schwenk
ISBN-10 9781401947897
Release 2015-11-03
Pages 248
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If you’re having digestive problems or feeling sick and rundown—or if you simply want to feel better and have more energy—this is the book for you. In Cultured Food for Health, Donna Schwenk opens your eyes to the amazing healing potential of cultured foods. Focusing on the notion that all disease begins in the gut—a claim made by Hippocrates, the father of medicine, more than 2000 years ago—she brings together cutting-edge research, firsthand accounts from her online community, and her personal healing story to highlight the links between an imbalanced microbiome and a host of ailments, including high blood pressure, allergies, depression, autism, IBS, and so many more. Then she puts the power in your hands, teaching you how to bring three potent probiotic foods—kefir, kombucha, and cultured vegetables—into your diet. Following the advice in these pages, along with her 21-day program, you can easily (and deliciously!) flood your system with billions of good bacteria, which will balance your body and allow it to heal naturally. In this book, you’ll find:Step-by-step instructions on how to make basic kefir, kombucha, and cultured vegetablesMore than 100 tasty, easy-to-make recipes, from smoothies to desserts, that feature probiotic foodsA three-week program with day-by-day instructions on gathering supplies and ingredients, and making and eating cultured foodsHelpful answers to some of the most frequently asked questions about culturingHints and tips about how to easily incorporate cultured foods into your lifeExciting information on the probiotic-enhancing properties of prebiotic foods, such as apples, broccoli, onions, squash, brussels sprouts, and honey Cultured Food for Health takes the fear out of fermentation so you can heal your gut and experience the energy, health, and vitality that are available when your body is working as it’s meant to. So join Donna today, and learn to love the food that loves you back!



The Art of Natural Cheesemaking

The Art of Natural Cheesemaking Author David Asher
ISBN-10 9781603585798
Release 2015-06-30
Pages 320
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Including more than 35 step-by-step recipes from the Black Sheep School of Cheesemaking Most DIY cheesemaking books are hard to follow, complicated, and confusing, and call for the use of packaged freeze-dried cultures, chemical additives, and expensive cheesemaking equipment. For though bread baking has its sourdough, brewing its lambic ales, and pickling its wild fermentation, standard Western cheesemaking practice today is decidedly unnatural. In The Art of Natural Cheesemaking, David Asher practices and preaches a traditional, but increasingly countercultural, way of making cheese—one that is natural and intuitive, grounded in ecological principles and biological science. This book encourages home and small-scale commercial cheesemakers to take a different approach by showing them: • How to source good milk, including raw milk; • How to keep their own bacterial starter cultures and fungal ripening cultures; • How make their own rennet—and how to make good cheese without it; • How to avoid the use of plastic equipment and chemical additives; and • How to use appropriate technologies. Introductory chapters explore and explain the basic elements of cheese: milk, cultures, rennet, salt, tools, and the cheese cave. The fourteen chapters that follow each examine a particular class of cheese, from kefir and paneer to washed-rind and alpine styles, offering specific recipes and handling advice. The techniques presented are direct and thorough, fully illustrated with hand-drawn diagrams and triptych photos that show the transformation of cheeses in a comparative and dynamic fashion. The Art of Natural Cheesemaking is the first cheesemaking book to take a political stance against Big Dairy and to criticize both standard industrial and artisanal cheesemaking practices. It promotes the use of ethical animal rennet and protests the use of laboratory-grown freeze-dried cultures. It also explores how GMO technology is creeping into our cheese and the steps we can take to stop it. This book sounds a clarion call to cheesemakers to adopt more natural, sustainable practices. It may well change the way we look at cheese, and how we make it ourselves.



Wild Fermentation

Wild Fermentation Author Sandor Ellix Katz
ISBN-10 9781603586283
Release 2016-08-19
Pages 320
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The Book That Started the Fermentation Revolution Sandor Ellix Katz, winner of a James Beard Award and New York Times bestselling author, whom Michael Pollan calls the "Johnny Appleseed of Fermentation" returns to the iconic book that started it all, but with a fresh perspective, renewed enthusiasm, and expanded wisdom from his travels around the world. This self-described fermentation revivalist is perhaps best known simply as Sandorkraut, which describes his joyful and demystifying approach to making and eating fermented foods, the health benefits of which have helped launch a nutrition-based food revolution. Since its publication in 2003, and aided by Katz's engaging and fervent workshop presentations, Wild Fermentation has inspired people to turn their kitchens into food labs: fermenting vegetables into sauerkraut, milk into cheese or yogurt, grains into sourdough bread, and much more. In turn, they've traded batches, shared recipes, and joined thousands of others on a journey of creating healthy food for themselves, their families, and their communities. Katz's work earned him the Craig Clairborne lifetime achievement award from the Southern Foodways Alliance, and has been called "one of the unlikely rock stars of the American food scene" by The New York Times. This updated and revised edition, now with full color photos throughout, is sure to introduce a whole new generation to the flavors and health benefits of fermented foods. It features many brand-new recipes--including Strawberry Kvass, African Sorghum Beer, and Infinite Buckwheat Bread--and updates and refines original recipes reflecting the author's ever-deepening knowledge of global food traditions that has influenced four-star chefs and home cooks alike. For Katz, his gateway to fermentation was sauerkraut. So open this book to find yours, and start a little food revolution right in your own kitchen. Praise for Sandor Ellix Katz and his books: "The Art of Fermentation is an extraordinary book, and an impressive work of passion and scholarship."--Deborah Madison, author of Local Flavors "Sandor Katz has proven himself to be the king of fermentation."--Sally Fallon Morell, President, The Weston A. Price Foundation "Sandor Katz has already awakened more people to the diversity and deliciousness of fermented foods than any other single person has over the last century."--Gary Paul Nabhan, author of Growing Food in a Hotter, Drier Land "The fermenting bible." -- Newsweek "In a country almost clinically obsessed with sterilization Katz reminds us of the forgotten benefits of living in harmony with our microbial relatives." -- Grist



Love Kombucha

Love Kombucha Author Melanie Millin
ISBN-10 9781911216094
Release 2016-04-04
Pages 304
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Kombucha is a great natural, healthy and refreshing alternative to sweet carbonated soft drinks, which is easy and cheap to make at home. Learn how to make it yourself with this fantastic guide. Kombucha is made by adding a live culture to sweetened green tea. The culture consumes the tea and sugar and creates naturally sparkling kombucha. Then just add your own fruity flavourings. It requires just a little time and a suitable glass bottle – it’s as easy as that. Kombucha is loaded with probiotics, organic acids, acyive enzymes, amino acids and anti-oxidants, so it’s super for your gut health. It can also be used as a mixer with gin or to create your own cocktails or mocktails. With a step-by-step guide to the process, recipes for different flavours, plus ideas for cocktails and even some surprising uses you may not have thought of before, this book is essential for all those who want to try out the exciting new superfood drink that’s great for your health.



Clean Eating Bowls

Clean Eating Bowls Author Kenzie Swanhart
ISBN-10 1623157862
Release 2016-10-18
Pages 160
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This clean eating cookbook has everything you need to eat clean and feel fantastic. From super-food smoothie bowls to hearty comfort bowls, you'll find the nourishment you need and the flavors you love in the simplicity and ease of the all-mighty bowl. The concept of "bowl food" has gained popularity in recent years. Bowls make it simple to create meals in no time at all-just pile it on and dig right in. But when you pair the convenience of the bowl with the nutrition of clean eating, you've got one power-packed combination. When Kenzie Swanhart started her journey of clean eating she did so hoping to find balance in her diet and her life. Many years of clean eating later, she's the author of two bestselling cookbooks Paleo in 28 and Spiralize It!, creator of the popular food blog, Cave Girl in the City, and remains committed to sharing the power of clean eating with others. In Clean Eating Bowls, you'll enjoy 100 of Kenzie's simple, crave-worthy recipes, such as: Huevos Rancheros Breakfast Bowl Carrot Cake Smoothie Bowl The Ultimate Taco Salad Bowl Barbacoa and Avocado Bowl Poke Noodle Bowl Peanut Butter Cup Pudding Bowl Clean Eating Bowls is your complete resource for customizing any and every kind of bowl that your clean eating heart desires. With recipes that leave you feeling satisfied, you can relax and enjoy the pleasures of clean eating instead of worrying about what not to eat.



Treat Yourself Natural

Treat Yourself Natural Author Sof McVeigh
ISBN-10 9781446361054
Release 2013-09-16
Pages 144
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This book is a source book for mind, body and soul, as well as a testament to the natural power and beauty of herbs. Overflowing with ideas from the pretty to the practical, this book contains many projects that use the gardener's bounty throughout the seasons. Our gardens contain much of what we need to keep mild ailments at bay and it's fun giving it a go - instead of nuking the dandelions in your lawn - pick them and use them. Or plant marigolds, not just for their cheerful colour, but to make wonderful skin oils with them. You'll find recipes for invigorating body scrubs, relaxing bath salts and just plain fun bath bombs. Also tips for what to look for in your garden or home that can be used to make health-giving tonics or soothing balms, and take a leaf out of the wisdom of country lore (along with new research that shows much of what they were talking about made sense) and put it to use for mild ailments. Whether you want to give something practical for the home, indulgent to enjoy at bathtime, or to complement a delicious dinner, there is a present that will suit everyone.