Friday, July 11, 2014

Review: Kombucha Revolution, 75 Recipes for Homemade Brews, Fixers, Elixirs, and Mixers Stephen Lee with Ken Koopman

Thank you Blogging for Books for this Review Copy.
"Kombucha.  It's been called the 'elixir of life,' a cure-all that detoxifies the body, aids digestion, re-energizes the mind, and even helps reverse the symptoms of cancer.  Drink several glasses of this fermented tea a day and, according to some, its healing properties will lower cholesterol, help with weight loss, reduce hot flashes, and create a general sense of well-being."
-Stephen Lee
A 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:
This guide from the founder of Kombucha Wonder Drink demystifies the process of brewing kombucha at home and offers recipes for using it in infusions, smoothies, cocktails, and more.

The Wonder Drink

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."

9 comments:

  1. Hi Laura,
    Don't give up... The key to it is the right balance of tea, sugar, time and weather... After about 6 days, I start tasting mine. When it is good, bottle it up. If it tastes like vinegar you either made too strong or let it sit too long. It is so good for you and very tasty once you get the hang of it. Hope you give it another go!

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  2. I'm going to try it Jes. One problem I've had is that every time I make tea and leave it to sit, someone drinks it before I can make Kombucha!

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  3. We make our own (7 gallon jars and 1 half gallon) every two weeks! We LOVE it! Thanks for a great read! <3

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  4. I'm am brewing my very first batch of Kombucha right now. You mentioned it having a vinegar taste after just a few weeks.
    You didn't mention what you did differently to get it to where you 'liked' it.
    Did you let it go for a shorter time?
    Did you use a vinegar method rather than leftover Kombucha?
    I was given a SCOBY-- and it had tea with it. I hope mine turns out good.
    Though, I drink ACV and baking soda periodically-- I don't know that I want TEA to taste like that.
    Any answers you have for me...would be great!
    Thanks. :)
    Pat

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  5. Wow! That's a lot. I think my daughter and I will be the only ones who drink it.
    Blessings,
    Laura
    P.S. Thanks for "talking back".

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  6. We make a LOT of kombucha - we have had batches that were too vinegary, but we have learned from it... and we just drank them anyway when they were too strong... it helped to remind us not to let it wait so long next time! Also, I have noticed that when the scoby gets bigger/thicker, it makes the kombucha quicker and will get strong quicker. We love this stuff and it is so good for us. We like to add ginger to ours on the second ferment.... yum. :)

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  7. Hi Gentle Joy,
    How do you judge when yours is ready?
    Blessings,
    Laura

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  8. Hi Corn in my Coffee-Pot,
    I haven't made my new batch yet. I'm going to try it this week. I think brewing it for a shorter period, around a week, is going to be key for me. You might try contacting one of the other ladies who commented that have more experience than I.
    Blessings,
    Laura

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  9. I do a second ferment with my booch. I let it set a week in it's tea, then add fruits to it in mason jars. I make sure to crank the lids down tight and after a week it's all bubbly like soda. I've tried just grated ginger, ginger pineapple, and cherry so far.

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Laura