Loosely inspired by Fuschia Dunlop’s book on Sichuan cuisine, Land of Plenty. Liberties taken with regional traditions are Lynne’s, not hers. There should be a tingle of chile to this sauce.
From The Splendid Table®'s How to Eat Weekends by Lynne Rossetto Kasper and Sally Swift (Clarkson Potter, 2011), © copyright 2011 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.