Kombucha, if you've never heard of it, is fermented tea. I'm sure you've heard of fermented foods before, right? I've dabbled a bit with making my own fermented pickles, and they are a food unlike any you've ever tasted before, and they are great for your gut, too. Living with IBS, I know how good fermented foods are for me, but I don't make my own as much as I should. I'm a lazy cook, and canning is enough fun for me.

The book begins by telling how the authors got into kombucha in the first place, the health benefits of drinking it, the science behind it, and just why fermented foods are becoming popular again.

One negative I did see is that the authors seem to repeat themselves a lot - they repeatedly mention not using dehydrated SCOBYs for example (quickly counting I noticed five mentions of that fact). There is a lot of information to devour in the book, definitely this is meant to be a resource book for those that are serious about making the brew.

The book does include a ton of high quality photographs throughout and the pages are decorated with water-color like artwork. ( )