The Fun Side Of Fermentation

Probiotics is the new buzzword in home cooking these days. Home chefs are discovering that fermenting has a variety of pluses for the body as well as giving a unique flavors to food and drink. Now fermenting is simple to do , thanks to a brand new cookbook that shows how easy it is.

Kombucha, Kefir And Beyond (Far Winds Press 2018) is a fun and informative book written by Alex Lewin and Raquel Guajardo..  Mr/Lewin is  graduate of the Cambridge School of Culinary Arts and The Institute For Integrative Nutrition, He teaches fermentation classes and workshops while Ms. Guajardo, also a graduate of second school runs a cooking school in Monterey , Mexico, with a specialization in fermentation.She started her own brand of kombucha and fermented vegetables which can be found in stores in several Mexican cities. The book begins with a full description of fermentation and why we need it. The authors delve into the history of it , and how it came about  - from our earliest days  as "drunken monkeys." They also provide the history of fermentation and its' many benefits and how it can improve your life and your health. A huge plus of the book is the guide to the tools needed for fermentation. They go into great detail about what bottles  and jars are needed for storage (luckily cider and beer bottles and their caps can be repurposed for this).There is a special page explaining kombucha supplies along with detailed pages regarding safety and sanitation.They also tell what kind of soap to buy - namely low residue , unscented dish soap.There are also pages  devoted to fermentations most basic ingredients  water and sugar.

The recipes are exciting to try. Mr. Lewin and Ms. Guajardo start off with easy recipes that novice fermenters can test out. There's the Indian  lassi that can be made savory , sweet or just plain. There's the salty fermented lemonade that can also be made with lime for a refreshing and all natural sports drink. Home fermenters will love a recipe for the cute sounding ginger bug that is responsible for ginger ale and ginger beer.Raw ginger provides an excellent substrate for the growth of lactic aid bacteria. Yogurt lovers will enjoy the recipes for kefir and yogurt.The chapters become more advanced with kombucha and its' honey based cousin, jun.A really interesting chapter is vegetable drinks. There's a beet kvass made from the brine of fermented beets. Best of all it can easily be made in a Mason jar. There is also a radish  brine , a fascinating mix of cabbages , radishes and such spices as cinnamon , and peppercorns with a dash of oak leaves.For those who love soda, there are recipes for the all natural ones that have the same amount of fizz and flavor without the health risks. Some are reflective of Ms. Guajardo indigenous Mexican roots. There is hibiscus soda made with just dried hibiscus flowers, sugar and filtered water and a homemade grape soda.  There is also a chapter dedicated to pre-Spanish recipes such as pulche , a precursor of beer and the pineapple based drink tepache.Home brewers will get a kick and a buzz out of the beer wine and even hooch recipes along with ones for fermented cocktails!

Kombucha , Kefir And Beyond  is a fascinating trip into the world of fermentation. It's also an easy guide into creating tasty and nutritious drinks that are a plus to any diet. Buy the book, try the recipes and get ready for the benefits of probiotics.