Kombucha, kefir, and beyond: a fun and flavorful guide to fermenting your own probiotic beverages at home

211 Pages·2017·16.289 MB·English

by  Guajardo, Raquel;Lewin, Alex

Kombucha
,

Kefir
,
and
beyond
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Kombucha
,

Kefir
,
and
beyond
ALEX LEWIN &
RAQUEL GUAJARDO
@
a fun &
flavorful
guide to
fermenting

your own
probiotic
beverages
at home
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© 2017 Quarto Publishing Group USA Inc.
Text © 2017 Alex Lewin and Raquel Guajardo
Photography © 2017 Quarto Publishing Group USA Inc.
First Published in 2017 by Fair Winds Press, an imprint of The Quarto Group,
100 Cummings Center, Suite 265-D, Beverly, MA 01915, USA.
T [phone] F [phone] QuartoKnows.com
All rights reserved. No part of this book may be reproduced in any form without written
permission of the copyright owners. All images in this book have been reproduced
with the knowledge and prior consent of the artists concerned, and no responsibility
is accepted by producer, publisher, or printer for any infringement of copyright or
otherwise, arising from the contents of this publication. Every effort has been made to
ensure that credits accurately comply with information supplied. We apologize for any
inaccuracies that may have occurred and will resolve inaccurate or missing information
in a subsequent reprinting of the book.
Fair Winds Press titles are also available at discount for retail, wholesale, promotional,
and bulk purchase. For details, contact the Special Sales Manager by email at
[email protected] or by mail at The Quarto Group, Attn: Special Sales Manager,
401 Second Avenue North, Suite 310, Minneapolis, MN 55401, USA.
21 20 19 18 17 1 2 3 4 5
ISBN: 978-1-59233-738-5
Digital edition: 978-1-59233-802-3
Softcover edition: 978-1-59233-738-5
Digital edition published in 2017
Library of Congress Cataloging-in-Publication Data is available.
Cover and book design: Stacy Wakefield Forte
Photography: Nader Khouri
Food and prop styling: Leila Nichols
Printed and bound in China.
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TO THE ANCESTORS AND
TRADITIONS OF MEXICO AND
THE UNITED STATES, AND TO
@
WORKING TOGETHER.
AND TO INDIGENOUS PEOPLES
EVERYWHERE—MAY WE ALL
GROK YOUR WISDOM BEFORE
IT’S TOO LATE.
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PREFACES
PAGE 8
1 C
O
6 N
T
E
WHY FERMENT N
T
YOUR DRINKS? STARTERS,
S
MASTER RECIPES, 11
page 10
AND GENERAL
2 PRINCIPLES
WINES, CIDERS,
page 76
AND FRUITS
OUR CULTURED
7 (AND VINEGAR!)
HISTORY
page 152
page 26
KOMBUCHA 12
3 AND JUN
page 98
MEXICAN
FERMENTATION,
8 PRE-HISPANIC
SCIENCE, AND DRINKS
HEALTH
page 170
VEGETABLE
page 34
DRINKS 13
4
page 116
9 FERMENTED
BEFORE YOU
COCKTAILS
START
page 182
SODAS
page 46
page 126
5
RESOURCES
10
PAGE 200
FIVE-MINUTE ABOUT THE AUTHORS
PAGE 202
RECIPES BEERS, GRAINS,
AND ROOTS ACKNOWLEDGMENTS
page 66 PAGE 203
page 138
RECIPE DIRECTORY
PAGE 204
INDEX
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p
r
e
f
a Raquel
c
e
s
Guajardo
I WAS BORN and raised in Monterrey, Nuevo León, an industrial
town surrounded by mountains in the north of Mexico that is well
known for its carne asada, cabrito, tortilla de harina, and beer. As
a proud regiomontana, I have always loved beer, but I didn’t asso-
ciate it with fermentation, and never in my wildest dreams could I
have imagined myself brewing my own.
For me, fermentation started in Seattle, Washington, during a
Real Food Cooking Course taught by Monica Corrado. Among other
things, she taught me how to make sauerkraut and the principles
of fermentation. She recommended the book Wild Fermentation by
Sandor Katz, and soon I was hooked on everything fermented.
Then, two years ago, I invited Sandor to teach a workshop in
Monterrey. More people got hooked, and I got inspired to experi-
ment and come up with my own recipes.
Then I invited Alex to teach another fermentation workshop in
Monterrey, on kimchi and the science of fermentation. During his
stay, he tasted a couple of my fermented beverages, and I am pretty
sure he enjoyed them. After all, the idea for this book was born in
my kitchen as we drank pulque and tepache.
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