The Big Book of Kombucha: Brewing, Flavoring, and Enjoying the Health Benefits of Fermented Tea (Paperback)
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2016 Silver Nautilus Book Award Winner
Brew your own kombucha at home! With more than 400 recipes, including 268 unique flavor combinations, you can get exactly the taste you want — for a fraction of the store-bought price. This complete guide, from the proprietors of Kombucha Kamp, shows you how to do it from start to finish, with illustrated step-by-step instructions and troubleshooting tips. The book also includes information on the many health benefits of kombucha, fascinating details of the drink’s history, and recipes for delicious foods and drinks you can make with kombucha (including some irresistible cocktails!).
“This is the one go-to resource for all things kombucha.”
— Andrew Zimmern, James Beard Award–winning author and host of Travel Channel’s Bizarre Foods
About the Author
Hannah Crum is the co-author, with Alex LaGory, of The Big Book of Kombucha. Together they created Kombucha Kamp as a one-stop destination for the highest quality brewing supplies, information, and support. They are co-founders of Kombucha Brewers International in Los Angeles, where they reside. Known as “The Kombucha Mamma,” Crum is a featured speaker on kombucha at consumer and corporate events nationwide.
Alex LaGory is the co-author, with Hannah Crum, of The Big Book of Kombucha. LaGory is a writer and producer who, with Crum, mentors kombucha homebrewers and serves as a commercial brewing consultant. Together they created Kombucha Kamp as a one-stop destination for the highest quality brewing supplies, information, and support. They are co-founders of Kombucha Brewers International in Los Angeles, where they reside.
Sandor Ellix Katz is the author of The Art of Fermentation.
“Refreshingly easy to read and full of interesting tidbits tucked among all the practical and scientific information. If you've got questions, this has all the answers.”
— Terry Wahls, MD, author of The Wahls Protocol
“Equally appropriate for health advocates, tinkerers, and historians. This is a must-have for every homebrewer!”
— Russ Crandall, New York Times best-selling author of Paleo Takeout and The Ancestral Table
“Deep-rooted insight into the history, science, and how-to of this ancient brew ... a critical addition to the bookshelf of anyone interested in good food.”
— Jennifer McGruther, author of The Nourished Kitchen
“The definitive guide to all things related to brewing, savoring, and cooking with kombucha. You’ll find all your kombucha queries answered.”
— Michelle Tam, New York Times best-selling author of Nom Nom Paleo: Food For Humans
“An in-depth guide to all things kombucha and an incredibly enjoyable read. I don’t keep many cookbooks in my collection but this one will absolutely be a mainstay in my library.”
— Katie from WellnessMama.com
“The comprehensive guide to all things kombucha.”
— Bon Appétit
“On top of walking you through the kombucha fermentation process, The Big Book also includes a whopping 286 flavor combinations along with the history of the drink, information on health benefits, and much more. So it's your call: keep spending $4 a bottle on the stuff, or buy a paperback book and a couple gallon jugs and get brewing.”— Epicurious