Fermented foods have taken the world by storm, largely due to their health and real food benefits. They help improve digestion, enable us to better assimilate vitamins and minerals, and strengthen the immune system. Of all fermented foods, drinks are some of the most versatile—and tasty! Think kombucha, kefir, and real ginger ale. Many of these items you can buy in the store, but making them at home is simple, economical, and even better for you. With just a few ingredients and materials, you can start brewing your own delicious beverages for your family. Kombucha, Kefir, and Beyond is packed with innovative drink recipes, from healthy homemade sodas to traditional kvass and cider, that you can make in your home kitchen and enjoy all year long! Inside, you’ll learn: --Why to ferment your drinks --The history of fermentation and the value of traditional foods --The benefits of fermented drinks to your health --All the basics: the process, the tools, and how to get started --Five-minute recipes for lassis, fermented lemonade, and more --How to use starters to make kombucha, kefir, root beer, wine, and others again and again --Age-old recipes for kvass, switchel, vinegar, and mead --Everything you need to know about why the recipes work, why they are safe, what to do if they go wrong, and how to modify them to suit your taste Raise a glass to good health with Kombucha, Kefir, and Beyond.
Alex Lewin, a graduate of the Cambridge School of Culinary Arts and the Institute for Integrative Nutrition, seeks to create a healthier and tastier world by spreading the word about fermentation and real food. He teaches fermentation classes and workshops and serves on the board of the Boston Public Market Association, working to create a year-round indoor market selling local food. He lives in Boston and San Francisco. Visit his blog at www.FeedMeLikeYouMeanIt.com.
Raquel Guajardo runs a cooking school in Monterrey, Mexico and has a business selling fermented beverages and foods. Her website is www.raquelguajardo.com.