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Kombucha
26,85 €
Few in stock
A living tea is a thorough introduction to kombucha – the fermented, lightly sparkling tea with a balanced sweetness and acidity. The drink can be brewed soft and rounded for a summer evening on the terrace or with pronounced acidity and structure for gastronomic servings.
Kombucha is made using a symbiotic culture of bacteria and yeast (SCOBY), which transforms sweetened tea into a complex drink with fresh acidity, a slight vinosity, and a characteristic fizz. Although kombucha today is gaining ground on restaurant drink menus and in home breweries, it has roots in China and a history that stretches back thousands of years.
The book provides a practical and knowledge-based review of the entire brewing process. With a focus on ingredient selection, temperature, fermentation time, and flavor adjustment, the reader learns to control sweetness, acidity, aroma, and structure.
Contents:
- 20 unique kombucha blends
- Use of local ingredients
- Step-by-step brewing guide
- Experimental flavor profiles
About the author:
Nina Parna holds an MSc in Food Innovation & Health from the University of Copenhagen. She has worked with kombucha for over 10 years, including in collaboration with Nordic Food Lab. Today she runs the brewery Folk Kombucha in Kødbyen in Vesterbro.
A professional and inspiring book for anyone who wants to understand and master kombucha – from basic technique to a personal signature.
A living tea is a thorough introduction to kombucha – the fermented, lightly sparkling tea with a balanced sweetness and acidity. The drink can be brewed soft and rounded for a summer evening on the terrace or with pronounced acidity and structure for gastronomic servings.
A professional and inspiring book for anyone who wants to understand and master kombucha – from basic technique to a personal signature.
Kombucha is made using a symbiotic culture of bacteria and yeast (SCOBY), which transforms sweetened tea into a complex drink with fresh acidity, a slight vinosity, and a characteristic fizz. Although kombucha today is gaining ground on restaurant drink menus and in home breweries, it has roots in China and a history that stretches back thousands of years.
The book provides a practical and knowledge-based review of the entire brewing process. With a focus on ingredient selection, temperature, fermentation time, and flavor adjustment, the reader learns to control sweetness, acidity, aroma, and structure.
Contents:
- 20 unique kombucha blends
- Use of local ingredients
- Step-by-step brewing guide
- Experimental flavor profiles
About the author:
Nina Parna holds an MSc in Food Innovation & Health from the University of Copenhagen. She has worked with kombucha for over 10 years, including in collaboration with Nordic Food Lab. Today she runs the brewery Folk Kombucha in Kødbyen in Vesterbro.
SKU: 10105646
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Delivery of chilled goods:
All chilled goods are shipped securely in insulated boxes with plenty of ice packs, so your package stays cold during transport. We guarantee that the package remains cold for up to 12 hours after arrival at the selected parcel shop. Please make sure to collect your package promptly. If the package is collected later than 12 hours after arrival, the right to make a complaint is void.
Shipping of frozen goods to private customers:
All frozen goods shipped to private customers are sent to thaw in the insulated box. Please order your items according to when you need them. You can always choose your preferred delivery date at checkout.
If you do NOT wish to receive your frozen goods thawed, you can purchase frozen shipping here. Please note that we only guarantee that your goods remain frozen for up to 12 hours after delivery to the parcel shop. Therefore, make sure to collect your package promptly.
