|Thank you Blogging for Books for this Review Copy.|
-Stephen LeeA few years ago, a good friend introduced me to Kombucha (com-boo-cha). It's a fermented drink that is made with tea and is so good for you. She kindly gave me a Komucha SCOBY. Silly, I know, but it is a living thing. ~smile~ I brewed a gallon of very strong black tea, added a cup of sugar, and waited for it to cool. Then I added the Kombucha Scoby, covered it, and set it aside to ferment. Two weeks later, I opened it up, took a sip, and oh, yuck. It tasted like vinegar! I tried it again with the same results. I gave up.
Still, I kept hearing about how good Kombucha is for you. Google it, you'll see what I mean. Recently, another friend offered me another Scoby along with some premade Kombucha. I liked it! I guess I'd brewed the tea too strong and the Kombucha too long. It didn't help that I don't like sweet tea. Yikes! Did I put that on my blog? Please, Southern readers, don't hold it against me! I was still afraid to try Kombucha again. I was afraid I'd mess it up. This book has put that fear to rest.
Reading this book gave me confidence to try making Kombucha again. The instructions are very clear. There are many recipes for different kinds using different teas and add-ins. My fears have been set to rest. With these instructions, I think just about anyone could make Kombucha safely. There are numerous recipes for drinks, foods, and mixed drinks (to which alcohol is added). Obviously, I skipped the mixed drinks chapter. I don't think I'll probably make the foods, but I do want to try some of the beverages.
This is book is well-0written, well-organized and engaging.
Kombucha Revolution was written by Stephen Lee, founder of Kombucha Wonder Drink, co-founder of Stash Teas, and co-founder of Tazo Teas. He knows what he's talking about when it comes to tea. It is co-authored by Ken Koopman who co-founded the Koopman Ostbo marketing agency.
FROM THE PUBLISHER:
Kombucha—a fizzy, fermented tea-based beverage packed with probiotics, vitamins, and enzymes—has home brewers salivating. And who better to guide you through the brewing process than a tea guru with more than forty years of experience under his belt? Stephen Lee, cofounder of Tazo Tea and Stash Tea, turned his attention to fermented tea and founded Kombucha Wonder Drink in 2001. In Kombucha Revolution, Lee reveals the secrets to brewing the perfect batch of kombucha and caring for your very own SCOBY (Symbiotic Culture of Bacteria and Yeast). He also shares his favorite recipes—plus contributions from brewers, bartenders, and chefs like “Kombucha Mamma” Hannah Crum and Wildwood’s Dustin Clark—for infusing your brew with fruits, herbs, and spices, and incorporating it into juices, smoothies, sauces, snacks, sweets, and cocktails.
With recipes for Lavender–Green Tea Kombucha, Cranberry Bitters Cocktails, Kombucha Vinegar, Green Smoothies, Kombucha Lime Ceviche, and Kombucha Pear Sorbet, mixing this healthful brew into your everyday lifestyle has never been so revolutionary.
"I received this book for free from Blogging for Books for this review."
"Disclosure of Material Connection: I received this book for free in exchange for an honest review. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 255: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."