Kombucha, Kefir, and Beyond: A Fun and Flavorful Guide to Fermenting Your Own Probiotic Beverages at Home. This item is unavailable.
Language: English
Published by -, 2017
- Hardcover
- Used
Seller: AwesomeBooks, Wallingford, United KingdomAwesomeBooks
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Condition: Used - Very good
US$ 29.61
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Kombucha, Kefir, and Beyond: A Fun and Flavorful Guide to Fermenting Your Own Probiotic Beverages at Home This book is in very good condition and will be shipped within 24 hours of ordering. The cover may have some limited signs of wear but the pages are clean, intact and the spine remains undamaged. This book has clearly been well maintained and looked after thus far. Money back guarantee if you are not satisfied. See all our books here, order more than 1 book and get discounted shipping.
Seller Inventory # 7719-9781592337385
- Title
- Kombucha, Kefir, and Beyond: A Fun and Flavorful Guide to Fermenting Your Own Probiotic Beverages at Home
- Author
- -
- Publisher
- -
- Publication year
- 2017
- Condition
- Very Good
- Binding
- Hardcover
- Language
- English
- ISBN 10
- 1592337384
- ISBN 13
- 9781592337385
Kombucha, Kefir, and Beyond contains healthy, innovative recipes and instructions to show you how to brew your own delicious, probiotic beverages in your own kitchen.
Fermented foods have taken the world by storm 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. And of all fermented foods, drinks are some of the most versatile—and tasty!
You may be able to buy many fermented trips in stores, but making them at home is simple, economical, and makes them 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.
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About the Author
Alex Lewin—a graduate of the Cambridge School of Culinary Arts and the Institute for Integrative Nutrition and author of Kombucha, Kefir, and Beyond and Real Food Fermentation—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.
Raquel Guajardo runs a cooking school in Monterrey, Mexico, and has a business selling fermented beverages and foods.
"About the title" may belong to another edition of this title.