KOMBUCHA!

The founders of Kombucha Brooklyn introduce the popular fermented tea beverage and take readers on an enthusiastic journey of kombucha knowledge and brewing procedures, including recipes for homebrews, cooking, cocktails, health, and beauty.

Kombucha, the fermented tea beverage with the funny name, has long been the purveyance of monks, health food nerds, and obscure yogis. The rest of the world is now waking up to its cleansing, healing, energizing, and detoxifying effects. Athletes at the highest level use kombucha as an all-natural energizer and performance enhancer. Health experts laud its balancing properties, and healers have ascribed it to curing the common cold. Artists flock to kombucha to focus their minds and bodies for the intense creative process.

Wise to the wonders of kombucha, Eric and Jessica Childs started Kombucha Brooklyn to sell a variety of bottles, growlers, home-brew kits, and more. Now, in KOMBUCHA!, they share their wealth of knowledge about this remarkable concoction in a single accessible, entertaining, informative, and transformational book.

Across five engaging sections, KOMBUCHA! introduces readers to the story and science behind the drink and welcomes them to participate in the kombucha lifestyle. From clear guidance in the craft of homebrewing to inventive uses of kombucha in cooking, cocktails, and beauty products, the Childs teach readers the basic truth about kombucha: There are no limits to its uses and benefits. Served straight up;infused with tropical fruits, garden vegetables, and vibrant herbs; or used as the base for a charming cocktail; kombucha is a versatile beverage with endless, healthy, delicious possibilities. Kombucha can be used to enliven appetizers, entrees, and even desserts, adding an array of probiotics and natural organic enzymes that bring an ordinary meal to life. When used in health and beauty products, kombucha awakens the skin, hair, and nails for radiant good looks.

With their highly entertaining prose, authentic enthusiasm, and unique business acumen, the Childs and Kombucha Brooklyn are perfectly positioned for the essential book on kombucha for both newbies and believers alike. Eric “Kombuchman” Childs, the son of diplomats and the product of an international childhood, started Kombucha Brooklyn, KBBK, in his Williamsburg apartment in 2007. After sharing his home brew with friends, he became overwhelmed with requests for more, and soon the Kombuchman was born. Today he is CEO of Kombucha Brooklyn, which now develops its home brew kits and liquid alchemy in the legendary Pfizer building in Brooklyn, distributing their products and evangelizing for the kombucha lifestyle nationwide.

Jessica Childs is a published molecular biologist with a Bachelor of Science in Molecular Biology from Bard College and a Chef’s Training Certificate from the Natural Gourmet Institute for Health and Culinary Arts in New York City. Eric invited Jessica, a fellow fermentation junkie, to help him bottle his home brew, and from the get-go, her experience with fermentation and her knowledge of microbiology and healthful culinary traditions fueled the growth of KBBK, as well as a romantic connection. Jessica and Eric are now married, and Jessica is CFO and partner in KBBK.