The Probiotic Kitchen: More Than 100 Delectable, Natural, and Supplement-Free Probiotic Recipes by Kelli Foster
This is a very pretty cookbook that provides recipes that utilize many delicious probiotic rich foods for good health rather than simply swallowing probiotic supplements. If you are unfamiliar with probiotic foods, the beginning of the book provides brief information along with a photo of various probiotic foods like cheese, yogurt, kombucha, etc. A list of some prebiotic foods is included as well. Note, that many prebiotic foods are also high in FODMAPs.
In the second chapter there are recipes for five very basic recipes for making your own probiotic foods: sauerkraut, ginger-carrot kraut, lacto fermented mixed vegetables, kimchi, and salsa. I have to admit that I was thrown a bit when I noticed the author recommends using distilled water if you do not manage to get enough liquid to completely submerge your ferment. There is no mention of useful equipment (like fermentation weights) or the Sandor Katz method of (in the case of a simple sauerkraut) to use the rolled up leaves of cabbage to keep the ferment submerged. Now that I've brought up Mr. Katz, if you are wanting to really get into making your own ferments, check out his book Wild Fermentation, you will learn much more from it. This is not the book if your goal is to have many different foods fermenting all over your house.
The recipes using fermenting foods start with breakfast, followed by smoothies, drinks, and snacks. Next are dressings, sauces, and condiments. Followed by lunches, main dishes, and desserts. All of the recipes utilize a fermented food of some type, cheese, kefir, kimchi, yogurt, etc.
So far I have made three recipes from this book. They have all turned out tasty. My favorite, was an unexpected twist, Kombucha Floats. You read that right, Kombucha Floats. I tried it, I loved it. I'm hooked. I always loved root beer floats when I was younger, but soda is so unhealthy, I cannot even remember the last time I drank it (20 years???). But a Kombucha Float? Heavenly! The other two recipes I made were the Coconut-Lime Kefir Ice Pops, and Mango Frozen Yogurt Nice Cream (I replaced the mango with pineapple for personal health reasons), so let's call it the Pineapple Frozen Yogurt Nice Cream. As mentioned, they all turned out good. I have since ordered a two pack of one bottle of rose water and one bottle of orange blossom water off of amazon (and even subscribe & saved it) to take advantage of some divine sounding lassie recipes. I love lassie's and am really looking forward to making them.
Overall, while this is a very basic book on fermentation, it does offer a nice assortment of recipes for you to utilize many different probiotic rich foods into recipes. If you would rather buy your probiotic foods then make them, this is the book for you. If on the other hand you want to get down dirty into the world of fermentation, you might want to explore Mr. Katz or possibly other books on the subject. However, this is still a good book to have on hand if you want some ideas for how to incorporate all that fermented goodness.
You may also like:
Book Corner Quick Links
Links to the books I've read & reviewed for your convenience!
Amazon Associates Disclosure
Running Bug Farm is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising & linking to amazon.com
You're welcome to link to Running Bug Farm or use a single image with a brief description to link back to any post. Republishing posts in their entirety is prohibited.