Kombucha is a fermented drink (made using tea, sugar, a simple
bacteria, and yeast) that is known for its health-giving properties. It
is experiencing a resurgence in popularity, along with the trends for
home-fermenting, preserving, and enjoying "living" foods.
Louise Avery began brewing kombucha in 2010 as part of a self-sufficient
and healthy lifestyle, living on a Scottish Island in the Hebrides,
simply because she loved its unique and more-ish taste. Now she is one
of London's best-connected kombucha producers. Here she reveals her
tried-and-tested recipes that use the freshest produce to create truly
delicious cold teas. Starting with an introduction to kombucha, Louise
offers information on the types of tea you can use to flavor your
kombucha, the health benefits of drinking it, the essential equipment
you will need to brew your own and the dos and don'ts when it comes to
selecting other ingredients. Following this, she presents a step-by-step
basic process for brewing kombucha, bottling and storing and controlling
the yeast. Recipes are then organized by type of base: "Fruit", with
recipes for Blood Orangeade, Pear & Ginger, Pomegranate & Lime, a
Cranberry Cleanse and Blueberry Lemonade; "Vegetable", including Sour
Rhubarb Fizz, Striped Candy Beet & Lime, and a Virgin Mary. Next up,
"Flower" has ideas for Hibiscus Kombucha, Rose Petal Tea, Lavender Love
and a Hoppy Pale Ale, while "Herb, Spice and Tea" is where things heat
up with Lemongrass Tea and two Turmeric Immune Boosters as well as
Jasmine Kombucha and a Lychee Basil "Mojito." You'll be spoilt for
choice for ways to flavor this health-giving drink.
