Download PDF Delicious Probiotic Drinks: 75 Recipes for Kombucha, Kefir, Ginger Beer, and Other Naturally Fermented Drinks, by Julia Mueller
Download PDF Delicious Probiotic Drinks: 75 Recipes for Kombucha, Kefir, Ginger Beer, and Other Naturally Fermented Drinks, by Julia Mueller
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Delicious Probiotic Drinks: 75 Recipes for Kombucha, Kefir, Ginger Beer, and Other Naturally Fermented Drinks, by Julia Mueller
Download PDF Delicious Probiotic Drinks: 75 Recipes for Kombucha, Kefir, Ginger Beer, and Other Naturally Fermented Drinks, by Julia Mueller
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About the Author
Julia Mueller is the author of Delicious Probiotic Drinks and Let Them Eat Kale! She writes the food blog TheRoastedRoot.com, where she posts nutrient-dense gluten-free recipes centered around whole foods. She is a freelance recipe developer, food photographer, and a lover of nature. Passionate about nutrition and committed to the concept that mealtime should be easy, Julia engineers her recipes to be quick, simple, and delicious. Julia is a Lake Tahoe native living in Reno, Nevada.
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Product details
Hardcover: 176 pages
Publisher: Skyhorse (February 4, 2014)
Language: English
ISBN-10: 1626363927
ISBN-13: 978-1626363922
Product Dimensions:
7.5 x 1.1 x 7.5 inches
Shipping Weight: 1.8 pounds (View shipping rates and policies)
Average Customer Review:
4.6 out of 5 stars
143 customer reviews
Amazon Best Sellers Rank:
#77,726 in Books (See Top 100 in Books)
I used to make Kombucha, and it tasted like vinegar. I didn't know about secondary fermentation and bottling it. I'm not sure if I'm up to the commitment of Kombucha again, but I have been really enjoying the lacto-fermented lemonade I've been making from this book. And her recipes for flavorings sound really good. I've gotten a sage plant, and as soon as it has 10 big leaves on it, you can bet I'll be trying the sage-flavored lemonade. There's lots of good info, explanations, and recipes in this book, clearly laid out. Recommend to anyone interested in any of these fermented drinks.
Book is helpful. I bought it for Kombucha help. The first part of the Kombucha chapter is an overview explaining the process in an easy to read way.However trying to follow the recipes without reading that first over view will be nearly impossible. Example, Blackberry Sage Kombucha on page 56. Steo 3 has you creating a mixture in a saucepan, then says leave bottles in a warm dark place. What bottles? The Kombucha? The mixture? is it already bottled for secondary fermentation? This is written in a way that will ruin batches for people. You can't pick it up and do a recipe without referring to this overview at the start. And even if you do read the overview there are recipes like this that just ignored common sense and reader flow. The blackberry Sage kombucha recipe on page 56 as written is incomplete an should not be in the book or given more clear steps. This is after less than an hour of reading through the book. I've not dived into the other fermented drinks in the book. Who knows how many are like this?I'd suggest getting this book if you just want an overview like myself. Page 37 to the first recipe for basic Kombucha are great as a crash course. However the following recipes are convoluted and unclear. You'll be forced to "wing it" half way through when you realize there is a clearly missing step.
I purchased this book because of the good reviews, hoping it would be instructive for a newbie. Sadly, the instructions for the various basic fermented drinks are extremely sparse and could be found with a quick online search. There's not much in the way of troubleshooting or depth, and the recipe descriptions read like they were copied from an encyclopedia. Poking around the book some more, I noticed that the author first brewed kombucha in 2011, and the book was copyrighted barely three years later! Of course, this is still longer than I've been doing it by three years, but it explains the lack of depth when compared to the sheer volume of recipes covered. She must have been trying something new every day, and keeping batches of different strains all over her house to prevent cross-contaminating!I much prefer books like Fermented Vegetables, whose authors have honed their craft through years of work, and know firsthand the pitfalls and triumphs. Their passion shines through and inspires newbies to try, try again. Unfortunately, books like this one were all too clearly written to capitalize on the sudden popularity of a blog.
I got this for the Kefir recipes and so far tried the orange ginger and cherry lime. Delicious and easy to understand instructions with great commentary explaining the way the cultures work for each type of drink, so you don't just follow instructions, but understand why they work the way the do. That will make it easy to build my own recipes using these as foundations.
Unless you are looking or a book with nice pictures of beverages, skip this one. It is not well constructed, very inconsistent in the information from one beverage to the next. Several paragraphs were duplicated on the same page. Several pages were not trimmed at the top where it had been folded after printing. I actually had to get out my scissors on several occasions to turn the page. Both information and publication are unimpressive, but the pictures are very nice.
The book is full of good information for brewing/fermenting probiotic drinks. I have been brewing kombucha for a while and I know that you should never use cheesecloth, even several layers to cover your booch. She recommends you use cheesecloth for every ferment, the problem is that bugs, mostly fruit flies cam get in through the loosely woven material. That is the only problem I found with the instructions, but it can be disastrous if you uncover and find bugs or larva on your scoby. I would have given it 5 stars if not for the misleading information.
If you are new to fermenting and want to be inspired, this beautiful book should give you the courage to try it. Each enticing drink recipe has a stunning full page photo. The book is chaptered into each type of fermented drink. This allows you explore one step at a time. You start with the basic recipe for each type of drink and then flavor the starter with a wide range of creative ingredients ending with tempting elixir. I'm glad I found this book first to encourage me to explore the whole new world of fermenting for health. And in case you haven't heard about this title yet and you want more info on the healthly aspects of fermented foods, you will probably enjoy Dr Perlmutter's, Brain Maker. That book sent me looking for ways to increase my probiotic intake which is how I found this book.
Excellent Book. A friend had a copy and I got tired of copying the pages, so I bought my own copy. Love the recipes, and they taste wonderful! Easy to follow instructions. I calculated the cost of making the Kombucha: I can make a gallon of ginger-lemon for $3.50-- much cheaper than buying a 16oz bottle for $3.69. Goodness!! I can't wait until my SCOBY is thick enough to split so I can have two batches going at same time. My husband and my friends love it!
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