New Book: Kombucha Kefir and Beyond! Focused buy: Sept 2

Dear Reader,

I am thrilled to announce the publication and availability of our new book, Kombucha, Kefir, and Beyond! Co-author Raquel Guajardo and I put our heads, hands, and spirits together to create it.

If you are inclined to do so, PLEASE buy it on September 2, either on Amazon or at your favorite bookstore. I'll come and sign it for you later. :-D

For Amazon, use this link: http://amzn.to/2vs1ls7

Here's why: If everyone buys it the same day, it will become a "best seller", and the momentum will snowball!

Here are the bullet points:

• Easy, quick recipes for fermented drinks in your home kitchen, with no special equipment
• Some FIVE MINUTE fermented drink recipes
• Drinks from many traditions, including the US (eg., switchel) and Mexico (eg., tepache)
• Tepache. That's wine made out of pineapple husks. WHAT?
• Kimchi soda (!)
• Some of our fermented cocktail recipes, including Louis C.K., Tepache Smash, and Sauerkraut Michelada
• A sober discussion of the chemistry of fermentation, why ferments are good for you, and why drinks are a good starting point
• Ever wonder what the difference is between a beer and a wine?
• And, as they say, much much more…

Fermentation Festivals and Book Launches! Save the Date

Mark your calendars!

• Boston Fermentation Festival, Sunday August 27
• Farm to Fermentation Festival, Saturday September 2, in Petaluma, California

If you see me there, you will notice that I have written a new book, with coauthor Raquel Guajardo from Monterrey, Mexico!

More details to come.

Fermented Drinks Demos In Half Moon Bay And Oakland!

Fermented drink demos this weekend, and again in June!

We'll be showing how easy it is to make fermented drinks like Beet Kvass, Tepache, Switchel, and maybe some others.

Click through the links for details:

THIS SATURDAY in Half Moon Bay at Sweet Farm, Saturday, May 13, 2017, 11:30-12:15 and 1:00-1:45

In Oakland at Pollinate Farm & Garden, Wednesday, June 14, 2017, 6:00PM

These demos are a sneak preview of the upcoming book that I coauthored, Ferment Your Drinks! It's available for pre-order on Amazon and should be out late this summer or this fall. I haven't properly announced it yet…I'm waiting until closer to the date…but fermented drinks are great, and even easier to prep and consume than fermented foods!

Today's Fermentation Demo: Program and Notes

I'm doing a fermentation demo and talk today at the Kitchen at Boston Public Market!

If the technology gods are willing, it will be live-streamed on the Real Food Fermentation Facebook page.

I'll be demoing the following recipes, and I'll have samples available:

- Sauerkraut
- Beet Kvass
- Tepache

And if there's time, I'll also demo:

- Preserved Lemons

I've blogged about Sauerkraut, Beet Kvass, and Preserved Lemons before, here.

Tepache is new to this blog, and is a sneak-preview of a recipe from Ferment Your Drinks, my upcoming new book with co-author Raquel Guajardo. When it's officially available, you'll hear lots more about it!

Tepache is a pineapple wine from Mexico. It has low alcohol--maybe a couple of percent--significantly less than beer. This is partly because of its short ferment time (typically less than a week), and partly because it's a wild ferment, so in addition to the yeasts that convert sugar to alcohol, it picks up some bacteria that convert sugar and alcohol to acids.

This means that it is sour. It's great on its own, or as an ingredient in a cocktail of whatever sort.

There are many other nice things about tepache, besides how delicious it is. One is that it allows you to use a portion of the pineapple (the skin) that you would normally just compost or toss. Another is that if you mess up the recipe and let it ferment for too long, you wind up with some nice pineapple vinegar. Hard to go wrong!

Tepache

Ingredients:

- the outer husk and core of one pineapple (the part you can't eat) (I highly recommend this tool!)

- one cup of sugar, ideally piloncillo/panela/jaggery/rapadura/raw sugar/brown sugar

- mixed spices: "pickling spices" will do nicely; make sure they contain no preservatives

- filtered water

Equpiment:

- 2-quart mason jar, with metal ring

- unbleached basket-type coffee filter, or unbleached paper towel, or clean cloth towel

Procedure:

In a 2-quart mason jar, dissolve the sugar in a pint of warm water (body temperature or a little cooler).

Cut the pineapple husk and core into chunks roughly 1 inch on a side. Add it to the jar, along with the spices.

Fill with (room temperature) water to 2 inches below the top.

Place filter or towel over the top of the jar, and secure with ring.

Wait 3 or 5 days, or until foamy and aromatic.

Strain

Drink chilled, or over ice!

Variation:

If you want more alcohol and fizz, try putting a tightly-sealing lid on once it starts foaming, then leave it for up to a week.