Prep time: 15 min
Cook time: --
Total time: 15 min
Yield: Six servings
I have been making variations of this quintessentially Israeli salad for almost 30 years. Not only does it taste and look good, but it is so easy to prepare that I make it for last-minute dinner guests when I have no lettuce in the house. (Somehow my fridge is always stocked with raw carrots.)
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.