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Kombucha Revolution: 75 Recipes for Homemade Brews, Fixers, Elixirs, and Mixers [Kindle Edition]

Stephen Lee , Ken Koopman

Kindle-Preis: EUR 13,95 Inkl. MwSt. und kostenloser drahtloser Lieferung über Amazon Whispernet

  • Länge: 160 Seiten
  • Sprache: Englisch
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“Whether you’re first hearing about kombucha right this second or you’ve been filling your fridge with it for years, spend ten minutes with Kombucha Revolution and you’ll be leaping from your seat to try brewing it. Even as a longtime kombucha brewer myself, I found Stephen Lee’s detailed recipes for making and using  kombucha to be eye-opening. He’s doing things with kombucha that I never imagined, and I can’t wait to try every single one of them.”
—Emma Christensen, recipe editor at The Kitchn and author of True Brews


This guide from the founder of Kombucha Wonder Drink demystifies the process of brewing kombucha at home and offers recipes for using it in infusions, smoothies, cocktails, and more.

The Wonder Drink

Kombucha—a fizzy, fermented tea-based beverage packed with probiotics, vitamins, and enzymes—has home brewers salivating. And who better to guide you through the brewing process than a tea guru with more than forty years of experience under his belt? Stephen Lee, cofounder of Tazo Tea and Stash Tea, turned his attention to fermented tea and founded Kombucha Wonder Drink in 2001. In Kombucha Revolution, Lee reveals the secrets to brewing the perfect batch of kombucha and caring for your very own SCOBY (Symbiotic Culture of Bacteria and Yeast). He also shares his favorite recipes—plus contributions from brewers, bartenders, and chefs like “Kombucha Mamma” Hannah Crum and Wildwood’s Dustin Clark—for infusing your brew with fruits, herbs, and spices, and incorporating it into juices, smoothies, sauces, snacks, sweets, and cocktails.

With recipes for Lavender–Green Tea Kombucha, Cranberry Bitters Cocktails, Kombucha Vinegar, Green Smoothies, Kombucha Lime Ceviche,  and Kombucha Pear Sorbet, mixing this healthful brew into your everyday lifestyle has never been so revolutionary.


  • Format: Kindle Edition
  • Dateigröße: 11469 KB
  • Seitenzahl der Print-Ausgabe: 160 Seiten
  • Verlag: Ten Speed Press (3. Juni 2014)
  • Verkauf durch: Amazon Media EU S.à r.l.
  • Sprache: Englisch
  • Text-to-Speech (Vorlesemodus): Aktiviert
  • X-Ray:
  • Word Wise: Nicht aktiviert
  • Amazon Bestseller-Rang: #435.171 Bezahlt in Kindle-Shop (Siehe Top 100 Bezahlt in Kindle-Shop)

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Es gibt noch keine Kundenrezensionen auf
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Die hilfreichsten Kundenrezensionen auf (beta) 4.6 von 5 Sternen  107 Rezensionen
72 von 75 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Drinks to Dinner to Deserts: Fun and Unique Recipes for Your Health 26. Juni 2014
Von J. Beresford - Veröffentlicht auf
Format:Gebundene Ausgabe
Kombucha Revolution By Stephen Lee and Ken Koopman

I have been a Kombucha brewer for a few years now, and I have always made it simple, using organic tea, spring water and organic sugar. I've had my Scobys for years and have given away more than I can count off hand. I've heard, read and seen that you can step it up using additional ingredients and do more with it than just drink it. Until I received this book, I never made the move other than to use a strong Kombucha tea in place of vinegar. Well, now I have to admit, I see the opportunities, am truly a convert, and I am not looking at those 3 gallons I have sitting on my counter as something just to to drink, but a new hobby. Wow! The authors begin the book appropriately with 'What is Kombucha? What are the health benefits, and just how do you make it?”. The lesson on brewing tea properly, with the correct temperatures, the correct way to boil water (yes, there really is, can't do it too long or you will have flat water), the tools you need and proper steeping times were my first eye openers to an actual art. There are hints from master brewers and ideas for infusions that are equally delicious and healthy..

I made a few of the recipes so far and have been pleased with the results. There are chapters on Juices and smoothies, spirited and non spirited cocktails followed by dressings and dunks. There are surprising recipes using Kombucha in food for main dishes, salads and even a sourdough starter. The recipe portion of the book ends with sweets and ices.. so you can gather for sure, there is something for absolutely everyone in this healthful recipe collection for a unique and beneficial drink you can easily make on your own.

I recommend this attractive, organized 151 page well designed book to anyone who has any desire to take one more step in the control of their health. I was given this book for review and it is my honest opinion.

Jeanie Beresford NTP
40 von 40 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Great book for beginners and expert kombucha brewers alike! 21. Juli 2014
Von Jaime - Gutsy By Nature - Veröffentlicht auf
Format:Gebundene Ausgabe
“Kombucha. It’s been called the ‘elixer of life,’ a cure-all that detoxifies the body, aids digestion, reenergizes the mind, and even helps reverse the symptoms of cancer. Drink several glasses of this fermented tea a day and, according to some, its healing properties will lower cholesterol, help with weight loss, reduce hot flashes, and create a general sense of well-being.”

SKombucha Revolution covero begins the introduction to Kombucha Revolution, the new book by Stephen Lee, founder of Stash Tea, Tazo Tea and Kombucha Wonder Drink, with co-author Ken Koopman.

Lee goes on to describe how he first discovered kombucha on a tea-selling trip to Russia by snooping into the bedroom of an elderly woman named Mrs. Lisovski (to whom the book is dedicated). Amazed by the effervescent, tangy, slightly acidic and very pleasurable drink, he then carefully transported home a “baby” SCOBY (Symbiotic Colony of Bacteria and Yeast) to start his own kombucha brew and help bring a kombucha revolution to the United States in the early 2000s.

The introduction explains how to assemble your own kombucha kit and the proper care and feeding of your own SCOBY. New kombucha brewers will want to pay particular attention to the first recipe, entitled “Stephen Lee’s Master Plain Kombucha Recipe,” to get the basics down. The recipe is not much different than those you will find online (including my personal recipe here), though I was surprised to see that his version calls for 3-4 times as much tea leaf or tea bags than I was taught to use. In order to properly review this book, I made my next batch following his directions. It pained me to use an entire box of expensive organic tea in a single go (what can I say… I am frugal!), but the taste was excellent. However, I am very happy with my own weaker version and will probably continue making it that way in the future, both to save money on my kombucha habit and to keep the caffeine content down.

Experienced brewers will also want to take a look at his basic recipe as it includes a tip for quickly cooling the brewed tea that had not occurred to me before and I will be incorporating into my weekly brewing routine from now on!

While the bulk of this 151 page book consists of 75 lovely recipes for a variety of flavors of home brews and infusions, juices and smoothies made with kombucha, and a substantial section of “spirited cocktails” for adults only, the joy of kombucha doesn’t just stop with drinks, however. Kombucha Revolution also includes three chapters devoted to foods that feature the unique flavor of kombucha as an ingredient. These food recipes range from a simple kombucha vinaigrette to the exotic like kombucha tea-brined eggs and everything in between.

Though not 100% paleo (a delicious sounding recipe for harvest breakfast bread with kombucha sourdough starter is an obvious no-go for the paleo purist), the vast majority of recipes would fit right into a grain-free, legume-free, and dairy-free eating style with no modification needed.

The bottom line
Whether you are new to kombucha completely or an experienced brewer, Kombucha Revolution will be a nice addition to your library or gift for curious friends and family! Not only are the recipes and directions spot on, it includes gorgeous photographs and really demystifies the whole process nicely.
25 von 26 Kunden fanden die folgende Rezension hilfreich
2.0 von 5 Sternen Very Misleading Title: Only 12 out of 75 recipes actually involve kombucha brewing 30. November 2014
Von Guinea Pig - Veröffentlicht auf
Format:Gebundene Ausgabe|Verifizierter Kauf
I'm really disappointed by this book. As a long-time Kombucha brewer and enthusiast I was excited to add new flavors of kombucha to my arsenal and learn new techniques. I was incredibly disappointed when the book arrived to find there are only a handful of recipes that actually involve brewing kombucha. From the title I was led to believe there were 75 kombucha recipes in this book. Instead there are only 12 actual brew recipes and the rest are ways to cook with it. There are more recipes that involve making smoothies in this book than there are actual kombucha recipes. This book just arrived on my doorstep today so I'm debating on whether or not to return it. At only $12 I'm sure I can find at least 12 worth while recipes and at $1 a recipe that isn't a bad deal. But it certainly isn't anywhere close to the 75 recipes that the book advertises.
24 von 25 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Kombucha creativity 16. Juli 2014
Von lasatterwhite - Veröffentlicht auf
Format:Gebundene Ausgabe
Without a doubt, fermented foods reign as royalty amongst foodies and nutritionists today. In a culture which is slowly regaining lost food preparation methods from traditional cultures far and wide, foods which act as natural probiotics are hot commodities right now. Inarguably, most people have seen these types of foods, ranging from raw sauerkraut and pickles to dairy kefir and raw milk yogurt. Kombucha, which is a naturally brewed beverage, has gained much popularity in the last few decades. In his book, Kombucha Revolution, Stephen Lee explores 75 different recipes for homemade brews and elixirs to whet even the pickiest foodie's appetite.

While there are several books on the market which guide home brewers in the basic steps to make their own kombucha brew, Lee, who is famous for his worldwide tea brands, Stash, and Tazo, goes a step beyond in suggesting delightful kombucha-based recipes for creative cocktails, desserts, and even main dishes. My favorite summer beverage choice is the Oh-So-Nice-Float, which is a healthier twist on the classic ice cream soda float. Who knew there could be so many new and interesting ways to incorporate this bubbly, effervescent probiotic beverage in the kitchen? Lee's Kombucha Revolution is a refreshing reference and recipe book in the world of fermented foods. I am thankful to add this to my recipe collection.

Purchase the Kombucha Revolution book and enjoy these recipes today! I received this book from Blogging for Books for this review.
4 von 4 Kunden fanden die folgende Rezension hilfreich
4.0 von 5 Sternen Puts life and sparkle into the routine of weekly brewing 13. August 2014
Von Joybilee Farm - Veröffentlicht auf
Format:Gebundene Ausgabe
Sometimes when we do something day in and day out, every week, every year, we get bored and apathetic. We're just going through the motions. Sure it may be healthy, but the joy is gone. It no longer brings the emotional rewards that it once did. Brewing kombucha, or mushroom tea, had gotten like that for me. But I've found a book that kicked my apathy to the curb. Kombucha Revolution kicks apathy to the curb

Kombucha Revolution, 75 Recipes for Homemade brews, Fixers, Elixers, and Mixers by Stephen Lee, with Ken Koopman, opened up my imagination to some innovative uses for Kombucha. I admit I’ve gotten into a rut. Weekly brewing of my Kombucha, filling the bottles with kombucha and pomegranate juice, capping, waiting a few days for the fizz and then popping it in the fridge, had lost its sparkle. It had become just another chore. And there are a great many chores in my homestead lifestyle. Apathy had set in.

Kombucha scoby

I’ve even procrastinated a few times and ended up with ‘boocha vinegar. And I admit it, I dumped out a few bottles, ok, more than a few bottles, right into the garden to change the soil pH, under my yellowing leaves. My kombucha routine had gotten stale. Then I read Kombucha Revolution and it enlivened by love for Kombucha and expanded the possibilities for me.

It’s not just a book about how to brew kombucha and put it through a second ferment to get some fizz and enrich its flavours, it’s a culinary catalogue that will have you looking at your jar of booch with fresh eyes.

The author, Stephen Lee, founder of Kombucha Wonder, Stash Tea, and Tazo Tea, among other tea businesses, is a tea connoisseur. And he passes some of his extensive knowledge and love of tea to his readers. I learned that the water for tea should not be boiled extensively, and that the type of tea dictates the temperature of the water used to brew it. This secret alone is worth the price of admission.
Black Tea 212*F
Oolong Tea 185*F
Green Tea 170*F

Kombucha Revolution is first and foremost a cookbook. Drawing on the expertise and favorite recipes on the online kombucha community, it offers several recipes to help you brew amazing Kombucha at home, which will rival the commercial product. Then it goes further, with recipes for skin care, cocktails, main courses, sauces and condiments, dessert, and smoothies. The book is rich with imagination and tested recipes that will motivate the apathetic kombucha brewer. The artwork is enticing and clean, almost magical. There is an index so that you can look up your favorite recipes. You’ll want to keep this book on your cookbook shelf, within reach of your kombucha brewing station.

Besides the abundant recipes for beverages, frozen desserts, and condiments, I found something I could do with the excessively abundant scobies besides feeding them to my chickens or tossing them in the compost.

Boochie Salt Scrub

The Boochie Salt Srub on page 9 uses the surplus scobies combined with coarse salt and kombucha to make an exfoliating, and rejuvenating spa treatment. I’m going to try this as soon as I finish this review, on the abundant scobies I just peeled from my pet scobie, before I made this week’s batch of ‘booch. The extra scobies are first dried and then ground to a powder. Mix them with Himalayan salt, and lemongrass essential oil, plus enough kombucha to make a dry paste. Use this scrub to exfoliate and rejuvenate your feet, legs, knees, and elbows. This is healing, and detoxifying, according to the author. Rinse with warm water. And finish the treatment with a long foot soak in a galvanized tub, to ease the tiredness away.

This book is good but it isn’t the whole story of Kombucha. The book only hints at the health benefits of Kombucha. There is no technical information or scientific studies to sell you on the amazing health benefits of Kombucha. In fact, the author states, “its purported health benefits remain unproven” (p. 4). Fair enough. This is why I gave the book 4 stars instead of 5. If you are looking for scientific studies on the health benefits of daily supplementation with Kombucha, you’ll need to look elsewhere. Nourishing Traditions, by Sally Fallon cites several studies, and would be a good place to begin your research.

But if you are already convinced that you need to add this healthy, detoxifying tonic to your wellness routine, this book will help you keep it sparkling, full of life and joy.

I received this book from Blogging for Books for this review.
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