Delicious Probiotic Drinks: 75 Recipes for Kombucha, Kefir, Ginger Beer, and Other Naturally Fermented Drinks
Julia Mueller
Language: English
Pages: 176
ISBN: 1626363927
Format: PDF / Kindle (mobi) / ePub
With clear step-by-step directions, beautiful photographs, and more than seventy-five recipes, this is the ultimate guide to homemade probiotic drinks. You’ll find numerous recipes for:
Kombucha
Jun
Kefir
Lacto-fermented lemonade
Ginger beer
Cultured vegetable juices
And more!
In addition, you’ll find recipes for making yogurt, smoothies, and kefir ice cream. Fermenting drinks may seem daunting, but Julia Mueller shows how it can be fun, much more cost-effective than buying ready-made drinks from the store, and delicious!
Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
Monks' Cookbook: Vegetarian Recipes from Kauai's Hindu Monastery
A Southerly Course: Recipes and Stories from Close to Home
Amor y Tacos: Modern Mexican Tacos, Margaritas, and Antojitos
The American Craft Beer Cookbook: 155 Recipes from Your Favorite Brewpubs and Breweries
Scoop: 125 Specialty Ice Creams from the Nation's Best Creameries
brewed tea may be used. Always cool the tea (and any other hot ingredients) to room temperature before mixing it with kombucha because excessive heat will kill the probiotics. Because you will need to save starter liquid (for every one inch of SCOBY, I typically save one to two inches of starter liquid) and also to leave some room at the top of the jar so that the liquid doesn’t spill over when the jar is moved, you will not get a true gallon when brewing 1 gallon of kombucha. The liquid yield
4. Leave bottles in a warm, dark place for two to four days to allow kombucha to go through secondary fermentation. 5.In a large pot or pitcher, combine the kombucha and blackberry sage mixture. Mix together well and then pour the blackberry sage kombucha into sealable bottles, including the sage leaves and blackberry pulp. Seal the bottles. 6. Allow the kombucha to go through its secondary fermentation by allowing it to sit in a warm, dark place for two to three days. Note that the longer the
great for flavoring any beverage in this book and transforms lacto-fermented lemonade into a fancy, tasty beverage that can be enjoyed by all! Ingredients: • 2 cups blackberries • Juice of 2 lemons • ½ cup water • 3 tablespoons sugar • 8 cups lacto-fermented lemonade (page 91) Instructions: 1. Add blackberries, lemon juice, and water to a saucepan. Cover and bring it to a gentle boil. 2. Reduce the heat but allow mixture to continue to bubble gently until the blackberries
a sudden, it’s working. At the end of secondary fermentation, is your ginger beer too dry (not sweet and very fizzy)? This is because the yeast consumed all the sugar that was in the bottle, leaving very little sweetness for you. Some people prefer drier ginger beer, but if you prefer it to be on the sweet side, simply make sure you add additional sugar (either cane sugar, fruit, or juice) prior to bottling your next batch. Did you pop open a bottle of ginger beer after three days of
cabbage, beets, carrots, cucumbers, squash, radishes, ginger, onions, garlic, and cauliflower work well for pickling and for making fermented vegetable juice. Adding sea salt, black or white peppercorns, fresh dill or other herbs, ground mustard, chili powder, or other spices helps generate a flavor that you can enjoy. While fermented foods available for purchase at the grocery store are still tasty and somewhat nutritious, they not only contain less nutrient density than those made at home,