If you’re looking to improve your kombucha game, start with these five books:
Number One – The Art of Fermentation – by Sandor Ellix Katz
This book is an absolute must have if you want to understand the biology behind kombucha and other fermented foods and beverages. In this classic, Sandor Katz clearly explains the underlying principles as well as modern implementation of myriad ferments.
Number Two – The Big Book of Kombucha – by Hannah Crum
Hannah Crum is an early pioneer of the modern kombucha community. In this 400 page opus, she explains the ups, downs, ins, and outs of everything kombucha.
Number Three- Kombucha Revolution – by Stephen Lee
I’d been homebrewing wine and beer for a while and enjoying the occasional store-bought kombucha until this book turned my focus to kombucha. Stephen Lee, founder of Tazo Tea, Stash Tea & Kombucha Wonder Drink, briefly relays how he learned about kombucha before dedicating the bulk of the book to 75 recipes for flavored kombucha and kombucha mixers. A fun and fast read that you’ll find yourself returning to again and again.
Number Four- Kombucha, Kefir, and Beyond – by Alex Lewin & Raquel Guajardo
A great recipe book for going beyond your standard kombucha. Lewin and Guajardo explore a wide range of fermented drinks in this soon to be classic. A great resource for kombucha brewers looking to branch out to neighboring ferments.
Number Five- True Brews – by Emma Christensen
Another good resource for branching out and trying a variety of brews. The Kitchn’s Emma Christensen focuses on solid fundamentals with a fun twist in this collection of homebrewing favorites.