Although I vary the flavors by changing tea types and sugars, kombucha can get little boring after a while. Adding fruit to kombucha is a revelation, so I created flexible recipes for mango, grapefruit ginger or raspberry kombuchas.
This is a question I get a lot. When people ask me what I like to do for fun I say, “I like to go foraging.” They always ask “What can you find foraging?”. Well, there is quite a bit. In fact the types of foods is endless.
Tim Graham of Chicago's Travelle calls the slow-cooked Bengali condiment "ketchup with a lot more going on." Toasted cumin, coriander, mustard, turmeric and chili powder "come together into one flavor that's both fruity and funky," he says.