How to Make Fermented Drinks at Home, According to Antwerp Chef Barbara Serulus
The food journalist’s book “Fizz” is a practical beginner’s guide to brewing healthy, alcohol-free drinks within the confines of a kitchen
By Aileen Kwun
May 1, 2021
1 minute read
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For her thirtieth birthday, some years ago, Antwerp-based food journalist and chef Barbara Serulus received a living, life-changing gift from a friend: a Scoby, short for “symbiotic culture of bacteria and yeast,” the spongy “tea mushroom” commonly used as a starter for kombucha. “My life did change because, from that moment on, fermented drinks have had me under their spell,” she writes in her book Fizz: The Beginner’s Guide to Making Natural, Non-Alcoholic Fermented Drinks (BIS Publishers). Illustrated with artwork by chef Elise van Iterson, it’s a thoroughly readable guide to fermentation, filled with entertaining historical anecdotes and practical tips, methods, and recipes.