The Big Book of Kombucha : Brewing, Flavoring, and Enjoying the Health Benefits of Fermented Tea. / Hannah Crum and Alex LaGory, 2016. Storey Publishing. 383 pages, illustrations in color.
The Big Book of Kombucha by Hannah Crum and Alex LaGory.
I looked at this really exciting book for the ideas it offers on fermentation, thinking it would be a great way to start 2017. My instinct was right—the book is chock full of recipes and information on how to create the conditions for fermentation, how to carry out fermentation (and make SCOBY grow) and then to try your hand at drinks (of course) like ciders and smoothies, coolers, plus pantry staples like dressings and sauces, broths, vinegars, breads.
Did you know that SCOBY refers to the material that is produced when a liquid is fermented? The phrase, shortened to SCOBY, is “Symbiotic Cultures of Bacteria and Yeast”. Sounds yukky? It is—but deliciously and healthfully so. Fermented foods we take for granted include bread, beer and wine, yogurt, pickles, tea and coffee—the list is long. And they’re all made of some forms of bacteria and yeast.
There’s lots of history here too. The details are related in The Big Book of Kombucha which claim kombucha’s early debut at more than 400 years BCE!
Author Crum’s section on kombucha medicinals includes the addition of spices and herbs to a kombucha preparation. So there’s lots of fun you can have with a fermented tea you can make at home.
Yet it’s not about kitchen magic alone. The studies done to prove the value of kombucha to the human gut and in keeping us healthy are plentiful.
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