I had never ventured into fermentation before, but this book gave me the confidence I needed. Now I can make kefir and kombucha with ease. I love drinking them and knowing they are healthy for me!

Yay for gut health! This is a timely book with great information for the novice and for people looking to expand their probiotic beverage knowledge. Great for public libraries.

Our high school class has begun to make kombucha, and this was a great addition to the unit. Some students have begun new projects from this book at home and I am looking forward to trying them! The book is great to look at - wonderful pictures, and a great deal of detail within the prose - easy to follow and so interesting to read. I learned a great deal!

I like the way this book is broken down into categories for introducing probiotics vs. prebiotics, methods and benefits of fermentation, how to ferment using cultures and finally wild fermentation. I chose to read this book so I could learn more and determine if I would be interested in doing this at home, but it seems like a lot of work and effort for very small batches. However, I found the book very informative and the photographs were gorgeous and so colorful.

*Disclaimer: I received this book from the publisher via NetGalley. However, all opinions are my own.*

I thought I'd look into these as I have a son-in-law who enjoys them. Not the sort of stuff I'd drink (with the exception of the honey mead!). But I'm betting a whole host of folks will. Well, to your health! Their are loads of recipes to try and make your own.

#NetGalley #Summer #Wellness #Summer2018

Felicity is the alchemist of probiotic drinks. She shares her expertise by providing informative descriptions, recipes , tips and beautiful pictures. Most of the recipes can be used for summer or during the year. Amazing!

I love, love, love this book! It is a little bit like a science experiment and a lot delicious! I am learning as I go and realize that fermenters have to be flexible, since the speed and success of fermenting is affected by temperature and other factors. Luckily, this book has troubleshooting information as well as wonderful recipes. I wish that I could have learned how to make these fermented beverages from my great-grandmothers, but this book is a fantastic way to learn if you don't have a person right there to teach you. And this book probably has more recipes than my great-grandmothers knew, anyway!

Felicity Evans has created a comprehensive guide to fermented drinks that easily leads the reader through making their own at home. I liked that this book didn't have a lot of hard to find ingredients once you've gotten what you will need to ferment. So often books want you to source a scoby or kefir grains and some unheard of ingredients.

Felicity is known for her website Imbibe Living where you can buy what you need to start fermenting and find her blog with lots of helpful posts beyond what you will find in this book. She has a free ebook and a great email group.

This book is beautiful to look at too. The photography is really well done! It would be a welcome edition to your coffee table or your cookbook shelf.

Content:
Good Health Starts in the Gut
Methods of Fermentation
The how and why of fermentation
Healthy Fermentation
The Fermentation Kitchen
10 Ways to Add Super Foods to Your Drinks

Fermentation Using a Culture
Water Kefir and Coconut Water Kefir
Milk Kefir
Kombucha
Jun

Wild Fermentation
Beet Kvass
Pineapple Tepache
Ginger Bug
Honey Mead

I've been making my own kombucha for a couple of years now and have dabbled in water and milk kefir too. I have gotten frustrated at times because I didn't have a good source when I ran into a problem. This book does a good job of explaining clearly what you need to do to get a good fermentation and what may have happened if you don't.

I've been wanting to try Pineapple Tepache for a while and after reading Felicity's easy instructions I feel ready to give it a try.

I think this book is a must read for anyone who wants to ferment their own probiotic drinks and needs a really good starting point. I wish I would have had this book a couple of years ago when I started!

Fermented Priobiotic Drinks at Home is an excellent look at the various fermented drinks that you can find lining the shelves of any given health food store. I personally have started to drink a few of these drinks even before reading about them. I had heard they are quite easy to make and had been looking for a book that gave a little more information about it. I made some Kefir, I'm amazed at how easy it was to do and I can save so much money by continuing to make my own. I am looking forward to trying Kombucha.

***Thanks to NetGalley for the book in an exchange for an honest review***

I have recently begun drinking Kombucha and kefir as a diary free way to improve my gut health. I love the variety that this book contains, but I will say that fermenting my own drinks is not for me. This has nothing to do with the author's instructions; I just found it to be too time-consuming and not for me personally.

Have been looking for an easy-to-follow book on making fermented drinks at home. This book definitely fits the bill. Full of helpful information. Bought a copy for a friend for Christmas.

Before kids I once attempted to grow sprouts from quinoa and it failed horribly. I never tried again. I've also debated creating my own sourdough starter, cheeses, and yogurts but have been worried about what will come out of it.

Looking through cookbooks on NetGalley I saw this book and realized I really wanted to try to grow something edible. I requested a preview of the book and was accepted. I immediately started going through it and was impressed what I saw. The introduction explains fermentation, what you need, differences, etc. The pictures are gorgeous while also being informative! I loved how each drink base had an introduction, troubleshooting, a recipe, and then included flavors/alterations. The first half of the book dealt with bases that needed a starter, or SCOBY, while the second half of the book dealt with free motion yeast. Ones that will occur natural and you don't need to keep a starter around for.

Based on the list at the beginning of the book I wanted to start with the beet recipes... but by the time I ended the book the pineapple recipe seemed amazing... though they all seemed doable and exciting.

My next step was looking up her website to, hopefully, see if she listed specific materials (imbibeliving.com/) but through a simple amazon search for glass jars found several version that mentioned fermenting and kombucha (one of the recipes in her book) and then was reminded I needed cheese clothe too (was debating using a coffee filter but not sure where those are). After my supplies finally came I quickly started fermenting the pineapple drink.

Overall since getting the book I have made the pineapple recipe three times. The first time it was incredible. The second and third time it wasn't as good. I'm planning on taking a break and then going back at it. Either way I'm glad I got to try the recipe and look forward to going over the rest of the book.

This book pretty much delivers what's on the tin; this is both its strength and its weakness.
I was hoping that the limited scope of this book would allow me to find new types of fermented drinks. While there was one new ferment, this book mostly focused on the usual kefirs, kombucha, etc. and mostly experimented with variations on each ferment. I am pretty good at figuring out what tastes good added to a drink so this wasn't super useful for me, but I could see the prepackaged recipes being great for some people.

I feel like Felicity created a more inviting approach and a wealth of important information to get new brewers comfortable with the fermentation process. Overall, I think the body of work was also pretty comprehensive in its exploration of different fermented beverage types

Thank you to #NetGalley for an e-ARC of this title in exchange for my honest review. This book has beautiful photos of the drinks and you'll want to make all of them. I've recently developed a fondness for fermented beverages, and reading this book gave me the courage to want to dive right in. You'll read about the health benefits and it won't seem like such a strange idea. I highly recommend this even if you aren't familiar with the subject matter...be adventurous!

Anyone who has purchased storebought probiotics knows how expensive it is to get high colony forming unit products. One great solution to that problem is to make fermented food and beverages. While sauerkraut and kimchi might not be to everyone's taste, it's a sure bet that at least one of the fermented probiotic beverages in this book will be. This is an excellent book with crystal clear instructions on how to make cultured fermented beverages (kefirs, kombucha, jun) and wild fermented beverages (kvass, pineapple tempache and honey mead). Evans tells you what you should expect in terms of scent, taste and appearance and what to do if that's not happening for you.

I'd coincidentally started making goat's milk kefir about a month and a half ago and it would have gone more smoothly with this book in hand. Now I'm planning to try to make ginger bugs and pineapple tepaches, as well.

One thing that I felt was missing from the book was a list of resources for kefir grains and SCOBYs. While you can buy kefir grains on Amazon, for instance, some may have concerns about whether those grains come from organic, grass-fed animal milk products or some mass-produced farm. Also, I found no warnings about fermented products like kombucha if you are immunosuppressed (cancer patient, some autoimmune patients, etc.). Those with fragile immune systems should consult a physician before consuming some of these drinks.