Kombucha Revolution: 75 Recipes for Homemade Brews, Fixers, by Stephen Lee, Ken Koopman

By Stephen Lee, Ken Koopman

This consultant from the founding father of Kombucha ask yourself Drink demystifies the method of brewing kombucha at domestic and gives recipes for utilizing it in infusions, smoothies, cocktails, and more.

The ask yourself Drink

Kombucha—a fizzy, fermented tea-based beverage filled with probiotics, supplementations, and enzymes—has domestic brewers salivating. And who higher to lead you thru the brewing technique than a tea guru with greater than 40 years of expertise less than his belt? Stephen Lee, cofounder of Tazo Tea and Stash Tea, became his cognizance to fermented tea and based Kombucha ask yourself Drink in 2001. In Kombucha Revolution, Lee unearths the secrets and techniques to brewing the fitting batch of kombucha and taking good care of your own SCOBY (Symbiotic tradition of micro organism and Yeast). He additionally stocks his favourite recipes—plus contributions from brewers, bartenders, and cooks like “Kombucha Mamma” Hannah Crum and Wildwood’s Dustin Clark—for infusing your brew with end result, herbs, and spices, and incorporating it into juices, smoothies, sauces, snacks, chocolates, and cocktails.

With recipes for Lavender–Green Tea Kombucha, Cranberry Bitters Cocktails, Kombucha Vinegar, eco-friendly Smoothies, Kombucha Lime Ceviche, and Kombucha Pear Sorbet, blending this healthy brew into your daily way of life hasn't ever been so innovative.

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Additional resources for Kombucha Revolution: 75 Recipes for Homemade Brews, Fixers, Elixirs, and Mixers

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Pour the milk onto the lamb, add the sugar, and mix thoroughly. Transfer the entire lamb mixture to a baking dish large enough to hold the lamb in a single layer. Cover tightly with a lid or foil and place in the middle of the oven. Roast, covered, for 1½ hours. The lamb will be cooked but not falling-apart tender, and the sauce will be thin. Uncover and continue roasting until the lamb is meltingly tender and the sauce has thickened, another 30 minutes. Garnish with the almonds and raisins and serve.

Slice off the ends and cut the zucchini horizontally into pieces about 3 inches long. With a thin, sharp paring knife, carefully core each piece all the way through, making a thin-walled, hollow pipe. Carefully take the tops off the tomatoes and bell peppers. Discard the seeds and pulp from the tomatoes. Cut out the seeds and white membrane from the peppers. Retain the stems of the eggplant and make an “×” on the bottom end of each by cutting 2 lengthwise intersecting lines without slicing all the way through to the stem end.

Like my friend, you can choose a single vegetable to stuff, but I prefer a mélange because each vegetable makes the filling taste subtly different—and it’s very attractive on a serving platter. You can stuff the vegetables up to four hours ahead of time and keep them refrigerated until ready to bake. Just remember to bring the vegetables to room temperature before placing them in the oven. 53 ½ cup basmati rice, soaked in water for 1 hour 8 ounces lean ground lamb 2 tablespoons minced mint leaves 1 tablespoon minced cilantro leaves 1 tablespoon lime juice 1 teaspoon finely grated garlic (about 2 large cloves) 1 teaspoon finely grated fresh ginger (about 2-inch piece) 1½ teaspoons salt 1 teaspoon canola oil 1 teaspoon sugar ½ teaspoon ground turmeric ½ teaspoon cumin seeds, finely ground vegetables 1 large green zucchini 2 small, firm, slightly unripe tomatoes 2 small red bell peppers 2 small Indian, Italian, or Japanese eggplants dressing ½ cup water Preheat the oven to 400°f.

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