The Fermented Foods Industry Is Built on Global Ingredients. So Why Are Its Most Visible Faces White?
The first time I tasted kombucha was in 2010, at a Whole Foods in San Francisco. As I drank the ice-cold bottle of GT’s Multi-Green, I was surprised by how familiar it was: Its sharpness reminded me of long-fermented Taiwanese fruit vinegars and suan cai, while its funk called to mind the diverse …
Heather J. Chin flipped this story into Food News•1124d