2. Add the wine and black pepper and continue to simmer, covered, for 10 minutes. Strain and discard all the solids.
3. Season with salt, or leave unsalted to use as a base for soup and grain dishes. Use immediately, or cool and refrigerate. The broth will keep for about 5 days in the refrigerator or 4 to 6 months in the freezer.
From Recipes from the Root Cellar: 270 Fresh Ways to Enjoy Winter Vegetables by Andrea Chesman (Storey Publishing, 2010). Copyright © 2010 by Andrea Chesman. All rights reserved. Used with permission of the publisher.
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.