2. Strain the broth into a bowl or a storage container. Either use it right away, refrigerate it, or freeze it.
Reprinted from The Splendid Table's How to Eat Supper: Recipes, Stories, and Opinions from Public Radio's Award-Winning Food Show by Lynne Rossetto Kasper and Sally Swift (Clarkson Potter/Publishers, 2008). Copyright 2008 by American Public Media
Sandor Katz lives to ferment; it’s his life’s work. The author of The Art of Fermentation shares how to make kombucha at home.