The big book of kombucha brewing, flavoring, and enjoying the health benefits of fermented tea
Presents instructions for brewing and preparing the fermented tea known as kombucha, discussing its long history and health benefits, with recipes for smoothies, cocktails, sauces, salads, and puddings.
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| Main Authors: | , |
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| Format: | Books Print Book |
| Language: | English |
| Published: |
North Adams, MA :
Storey Publishing,
[2016]
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Table of Contents:
- Preface: Our kombucha journey
- Part 1. Getting started
- Fermentation: nature's nutritional gift
- Why kombucha tea?
- It all starts with the SCOBY
- The other ingredients: tea, sugar, water
- Brewing equipment and supplies
- Part 2. Just brew it!
- The batch brew method
- The continuous brew method
- In the bottle: conditioning, filtering, and flavoring your tea
- Advanced techniques for flavoring, brewing, and carbonation
- Troubleshooting
- Part 3. It's more than a health drink
- Flavor inspirations
- Smoothies, sodas, and spritzers
- Kick back with a "kocktail"
- Part 4. Cooking with kombucha
- Pantry staples
- Snacks, salads, sides, and sweets
- Consuming your cultures
- Beyond the beverage: other uses for kombucha
- Part 6. The story of kombucha
- The history and science of kombucha, condensed
- Craft-brewed kombucha: taking it out of the kitchen
- Appendix 1: What's in kombucha?
- Appendix 2: Highlights of kombucha benefits research
- Appendix 3: Bibliography.
