One Ferment at a Time. 55 Recipes for Kombucha, Kimchi, Tibicos, and Ukrainian Ferments

Fermentation begins quietly—but what grows from it can transform your kitchen, your health, and your connection to tradition.This book is a hands-on, flavor-rich journey through kombucha, kimchi, water kefir, kvass, and other fermented staples, blending Ukrainian heritage with global techniques and modern creativity.Whether you’re looking for a kombucha recipe book, curious about how to make kombucha at home, or diving into the world of DIY fermented drinks, this guide provides everything you need—from sourcing ingredients to mastering first and second fermentation. Explore flavor-packed brews like elderflower, tarragon, matcha, black rice, coffee, and rose kombucha, plus a full toolkit for crafting second ferment flavors for both kombucha and water kefir.The kimchi cookbook section ranges from bold whole-leaf Baechu to experimental versions like kiwi, dandelion, Thai-style, and Sainji kimchi. You’ll also learn how to make gut-friendly, probiotic-rich drinks such as ginger-turmeric water kefir and sea buckthorn lemonade, with step-by-step techniques for every stage of the process.Rooted in Ukrainian fermented foods, this book revives time-honored recipes like beet kvass, spring nettle kvass, dry-fermented green tomatoes, petal-style cabbage, cold-salted milk mushrooms, and salted pork fat (salo). These fermented foods recipes are not only full of character but deeply nourishing and culturally meaningful.More than 20 additional recipes show you how to use these ferments in everyday meals—from kimchi fried rice and kombucha rye bread to SCOBY sushi rolls, pickled cucumber salads, and fermented apple-braised pork shoulder.If you’re passionate about water kefir recipes, kimchi, kombucha, or Ukrainian fermentation traditions, this book is a rich, practical, and beautifully alive companion for your kitchen.Born during the Russian missile attacks on Kyiv in 2025, this book is a testament to resilience, creativity, and the power of nourishing traditions in dark times. It captures over five years of hands-on fermentation practice through Oleksandr’s craft company in Kyiv, blending lived experience with ancestral wisdom. His work reflects a living philosophy of renewal, care, and collective strength. Advance Praise for One Ferment At A Time“A soulful, sensory journey into Ukrainian and global fermentation. I learned, I tasted, I smiled.”— Dr. Mark Hatchinson, Microbiologist”Oleksandr’s kombucha is delicious! The best part is that it’s not too sour, unlike many others that give you heartburn afterward. The kombucha with rose petals and lemon verbena is very elegant — simply perfect as a non-alcoholic aperitif!”— Sonya, customer“This book beautifully captures the art of fermenting kimchi, kombucha, and water kefir with authentic Ukrainian flavors.”— Viktor Krushyvetskiy, Ukrainian Chef“Oleksandr’s recipes are not just delicious — they are cultural treasures in a jar.”— Tania Gomez, Fermentation Chef & Culinary Anthropologist