The Noma Guide to Fermentation (Foundations of Flavor)

At Noma—named the world's best restaurant four times—fermentation is central to the kitchen's approach. Every dish incorporates some form of fermentation, from vinegar and miso to garum and black garlic, creating the restaurant's distinctive flavor profiles. Chef and co-owner René Redzepi and David Zilber, who runs Noma's fermentation lab, reveal their techniques for creating the restaurant's pantry of ferments. Designed for home cooks, this guide includes over 500 step-by-step photographs and illustrations, with recipes that are approachably written and tested. The book covers koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables—going beyond typical fermentation projects like kimchi and sauerkraut. It also includes more than 100 original recipes demonstrating how to use these fermented ingredients in cooking.