First there was kombucha. And then there was an entire cookbook devoted to kombucha.
Let us rejoice.
If you’ve taken a step into the world of fermentation and have your own batch of kombucha going at home, you’re probably already part of the converted. There is something amazing about brewing this fizzy, funky tea at home, and not just the fact that you get a weird pleasure out of seeing your friends scrunch up their noses in moderate horror when they see the gelatinous kombucha “mother” hanging out in a large glass jar in your kitchen.
There’s the trendy Whole Paycheck version of kombucha, and then there’s the homemade stuff, and the homemade stuff isn’t just delicious, it’s empowering.
Fermentation is one of the oldest methods of preserving food, and its benefits are well cited. Kombucha is of course one of many fermented foods you can make at home, but since its industrial counterpart has found a home for itself on co-op shelves across the country, it’s no surprise that kombucha home brewing is having its moment.
For anyone already in love with kombucha brewing, or even those tempted yet hesitant to start, the new book “Kombucha! The Amazing Probiotic Tea that Cleanses, Heals, Energizes, and Detoxifies” comes to the rescue. Written by Eric and Jessica Childs (she happens to be a molecular biologist, who better to take fermentation advice from?), who have been operating Kombucha Brooklyn since 2007, the book is a basic guidebook to kombucha. It has all the whys and hows in one place, keeping you from having to do an assortment of Google searches in an attempt to compile all the right information.
But the best part about this book is the recipes, helping us to all solve that all important question: can I cook with kombucha? Oh you can, and if you use this book as a jumping off point, it’s proof that the kombucha options are endless.
Pickle blueberries with it. Put it in a sourdough bread. Poach some eggs with it. Mix it into a cocktail.
Why? Because you can. And you should.
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