2. Heat butter and brown the onions or scallions 3 minutes. Add the tomatoes, sugar, salt, pepper and oregano or basil. Simmer for about 5 minutes and add the zucchini and mushrooms. Heat for 5 minutes.
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.