Overview

"Create refreshing, healthier drinks, from kombucha to herbal sodas and more, in your own kitchen. Since the relatively recent introduction of kombucha onto North American supermarket shelves, this healthy sparkling beverage has exploded in popularity. But can it be brewed at home, with the same tasty, healthy results? With this straightforward, accessible, and highly visual how-to guide, author Andrea Potter does away with specialist jargon and expensive or hard-to-find equipment, showing how sparkling homebrews from kombucha to water kefir are definitely possible for just about anyone to make, and have fun doing it. Coverage includes: Basic fermentation science Controlling fizz, acidity, and alcohol content Secondary fermentation and adding flavours to the brew Wild-fermented sodas, using a ginger bug (a wild yeast culture) Recipes for kombucha's honey-fed relative, Jun, as well as for water kefir. Answering key questions including ""where does all that sugar go?"", ""do I need to get a sitter for it when I go on holiday?"", and ""does this SCOBY look normal?"", and including a comprehensive troubleshooting guide to help you keep brewing confidently and consistently, DIY Kombucha is ideal for foodies, urban and rural homesteaders, and health-motivated people - it's an essential addition to your DIY toolkit!"

Full Product Details

Author:   Andrea Potter
Publisher:   New Society Publishers
Imprint:   New Society Publishers
Volume:   5
Dimensions:   Width: 19.10cm , Height: 0.70cm , Length: 22.90cm
Weight:   0.299kg
ISBN:  

9780865718876

ISBN 10:   0865718873
Pages:   144
Publication Date:   06 November 2018
Recommended Age:   From 16 years
Audience:   General/trade ,  General
Format:   Paperback
Publisher's Status:   Active
Availability:   Temporarily unavailable  
The supplier advises that this item is temporarily unavailable. It will be ordered for you and placed on backorder. Once it does come back in stock, we will ship it out to you.

Table of Contents

1 An Introduction to Homebrewed Sparkling Beverages The Revival of Kombucha and Homemade Fermented Sodas       Science Water, Sugar, Culture       Water       Sugar       Culture Equipment       Cleaning the Equipment That Wobbly Line between Alcoholic and Nonalcoholic Carbonation       Too Much Fizz: How to Avoid Overcarbonation       Protect Yourself and Save the Mess       Too Little or No Fizz: Troubleshooting Lack of Bubbles 2 Kombucha What is a SCOBY? Its History and Other Interesting Facts       From Homebrewed to Store Shelves and Back Again About the Culture       Is My Brew Probiotic?       Sugar       Alcohol Kombucha Ingredients Where to Get Your First SCOBY How Big a SCOBY Do You Need? Tea       Which Tea Will You Try? Herbal Kombucha Primary Fermentation: Teas and Herbs What Type of Sugar to Use Kombucha Basic Recipe      Adding Flavor and Carbonation to Your Batch            Method 1: Flavor the Whole Batch            Method 2: Create Different Flavors in Each Bottle Care for Your Mother: The SCOBY Hotel       Maintaining the Hotel What To Do With Over-Fermented (Vinegary) Kombucha What To Do With Extra SCOBYs Kombucha and SCOBY Troubleshooting Kombucha as an Ingredient       Mah's Orange Mint Kombucha Spritz       Coconut Kefir Kombucha Smoothie 3 Jun: The Honey-Loving SCOBY Jun Basic Recipe 4 Water Kefir Water Kefir Culture Where to Get Water Kefir Grains What to Feed Water Kefir Fermenting Fruit Juices and Adding Syrups Water Kefir Basic Recipe Caring for Your Kefir Grains Remaining Sugar and Alcohol A Rhythm of Its Own Coconut Kefir Yogurt Recipe 5 Wild-Fermented Ginger Beer; Fruit and Herbal Sodas Ginger Beer or Ginger Ale? Why Wild-Fermented? Making and Caring for a Ginger Bug Ginger Beer Basic Recipe Root Beer       Root Beer Recipe       Variations            Love Your Liver Root Beer Tonic            Elderberry Immunity Soda            Turmeric Cardamom Fizz            Beet Cream Soda       Ginger Beer and Ginger Bug Fermented Soda Troubleshooting and FAQ 6 Whey-Fermented Drinks Using Whey as a Starter for Fermented Sodas How to Obtain Whey Beet Kvass Recipe Resources About the author A note about the publisher

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Author Information

Andrea Potter is a Chef and Registered Holistic Nutritionist. She has a background in Culinary Arts, with Red Seal certification. Since 2009, she has owned and operated Rooted Nutrition, aimed at providing nutrition education to a wide variety of clients. She has taught extensively on topics from whole foods nutrition and alternative baking (including sugar-free, gluten-free, and vegan), to seasonal soups, and fermenting and preserving food. Andrea is passionate about supporting health-motivated cooks to make informed healthy choices that start with vibrant, delicious, practical recipes and culinary techniques. Learn more at RootedNutrition.ca

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