Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
Other Sellers on Amazon
+ $3.99 shipping
+ $3.75 shipping
+ $5.63 shipping
Kombucha, Kefir, and Beyond: A Fun and Flavorful Guide to Fermenting Your Own Probiotic Beverages at Home Hardcover – September 1, 2017
|New from||Used from|
"Children of Blood and Bone"
Tomi Adeyemi conjures a stunning world of dark magic and danger in her West African-inspired fantasy debut. Pre-order today
Frequently bought together
Customers who bought this item also bought
Customers who viewed this item also viewed
From the Publisher
Lemongina / Limegina
This is an excellent sports drink containing electrolytes, vitamins, and some protein
Warm 1 pint (500 ml) of water in a pot over low heat. Stir in the sugar and salt until dissolved. Remove from the heat, add the remaining 1 pint (500 ml) of water, and let it cool down below body temperature. Add the lemon juice, whey, and raspberries (if using).
Pour the Lemongina into a glass or ceramic jar and close the lid and shake. Write the brewing date on a piece of masking tape and stick it to the outside of the jar.
Let it sit at room temperature for 3 to 7 days, depending on the temperature. Agitate at least once a day to prevent mold from forming. Begin tasting at the first sign of bubbles. It is done when it is fizzy and sour and tangy. Refrigerate once it reaches desired taste. The raspberries may be removed or left in.
Yield: 4 Servings (8 Ounces, Or 250 ML, Each)
- 1 Quart (1 L) filtered water
- 1⁄2 Cup (100 g) granulated sugar
- Pinch of sea salt
- Juice of 4 lemons, limes, or a combination
- 1⁄2 Cup (125 ml) live Whey (see page 91)
- 1⁄4 Cup (65 g) frozen raspberries (optional)
About the Author
Alex Lewin, a graduate of the Cambridge School of Culinary Arts and the Institute for Integrative Nutrition, seeks to create a healthier and tastier world by spreading the word about fermentation and real food. He teaches fermentation classes and workshops and serves on the board of the Boston Public Market Association, working to create a year-round indoor market selling local food. He lives in Boston and San Francisco.
Raquel Guajardo runs a cooking school in Monterrey, Mexico and has a business selling fermented beverages and foods.
If you buy a new print edition of this book (or purchased one in the past), you can buy the Kindle edition for only $2.99 (Save 75%). Print edition purchase must be sold by Amazon. Learn more.
For thousands of qualifying books, your past, present, and future print-edition purchases now lets you buy the Kindle edition for $2.99 or less. (Textbooks available for $9.99 or less.)
Top customer reviews
There was a problem filtering reviews right now. Please try again later.
1. It is a beautiful book. The paper, photography, font choices etc. make it really pleasant to read and something you could have out on the counter in your kitchen.
2. The recipes are easy to follow and they sound delicious (I haven't tried them all yet, so can't say whether they taste as good as they sound...)
3. It feels like Alex and Raquel are right there with you, because their writing is so friendly and approachable.
4. The science at the beginning of the book (and throughout in recipes) is really interesting.
Definitely a great book to own, and a really nice alternative host gift to wine or flowers.
A digital copy of this book was provided to me by the publisher in exchange for an honest review.
They provided about 24 recipes that use fermented foods--plus other ingredients--to make a drink. Most of these were in the fermented cocktails section. The rest of the recipes were how to ferment a food, some part of which can be used as or made into a drink. They started with 6 master recipes for making ginger bug, yogurt, milk kefir, whey, vinegar, and water kefir.
The next chapter was about tea fermentation (kombucha and jun). Next were 6 recipes for vegetable drinks using brine from fermented beets, cucumbers, or radishes and making a juice out of kimchi and such. Next were 7 recipes for making bubbly sodas by fermenting hibiscus, coconut water, grapes, lemons, limes, oranges, or fruit juices. The last chapters covered recipes for fermenting mildly alcoholic drinks: 5 beer recipes (including root beet and ginger beer), 10 wines and ciders (including berry wine, apple cider, pear cider, mead, and rice wine), 4 Mexican drinks, and 18 fermented cocktails.
The instructions were easy to follow and most should be easy to do. They don't require expensive equipment or ingredients. I've made yogurt and kefir in the past, and I felt like they gave good instructions for those. It looked like the other recipes were as useful. I plan to try the ginger bug, apple cider (non-alcoholic version), and coconut water soda recipes soon.
I received an ebook review copy of this book from the publisher through NetGalley.