Alex Lewin

Hello!

My name is Alex Lewin and I am the author of "Real Food Fermentation, Revised and Expanded: Preserving Whole Fresh Food with Live Cultures in Your Home Kitchen", and the co-author of "Kombucha, Kefir, and Beyond". If you are buying "Real Food Fermentation", I recommend getting the newer edition—it has two new sections and it captures some of my thinking in the 10 years between editions.

My interests include food, health and wellness, fitness, computers, music, and two-wheeled vehicles.

Some people struggle with microbes; I embrace them.

I have studied at Harvard, the Cambridge School of Culinary Arts, and the Institute for Integrative Nutrition. I seek to create a healthier and tastier world by spreading the good news about fermentation and real food. I lead fermentation classes and workshops in the US and abroad.

I live mostly in Cambridge, MA, US.

Kombucha is one of my favorite ferments. It is delicious, and after drinking it for a short time, one craves its tangy deliciousness. I believe that it can have strong positive effects on people's health. It is also extremely varied—there's a kombucha for (almost) everyone. And it's extremely versatile: it can be drunk on its own; it can be used in cooking as a stand-in for wine or vinegar; it can be used as a mixer for cocktails, including some excellent low-alcohol mixed drinks, like Kombucha-Campari, Planegria, and Naked Bike Ride (a Paloma variant). And hard kombucha is on the rise: it is less serious than wine, less filling than beer, more complex than cider, and more interesting than hard seltzer, while maintaining some of the health benefits of kombucha!

Kimchi is another favorite. Like kombucha, it can have strong positive effects on health; and it is extremely versatile, either on its own, as an ingredient in many traditional Korean dishes, or as an ingredient in things like the kimchi Reuben sandwich or kimchi apple cheddar canapés. It can also be a cocktail ingredient, for instance in a kimchi michelada or kimchi bloody mary.

Links:

https://www.instagram.com/lactoferment/

Instagram, including https://www.instagram.com/explore/tags/19daysofnatto/

http://FeedMeLikeYouMeanIt.com/

Blog

http://drhops.com/

I advise Dr Hops Real Hard Kombucha, the best hard kombucha, made with the best ingredients!

https://fermentationassociation.org/

I advise The Fermentation Association, a trade association with the mission of getting more people to enjoy more fermented products.

https://cambridgeculinary.com/

I studied food and cooking at The Cambridge School of Culinary Arts in Cambridge, MA.