The Noma Guide to Fermentation

By Marilyn Kitzes

It’s all about fermentation at Noma, the celebrated Copenhagen restaurant that made René Redzepi one of the biggest culinary stars in Denmark and worldwide. With Noma, Redzepi and David Zilber—the chef who runs the restaurant’s fermentation lab—broke ground in New Nordic food exploration and fermentation, one of the most significant new directions in food and health. This cookbook contains new techniques to create Noma’s extensive pantry of ferments. Beyond typical kimchi and sauerkraut, the book explores koji, kombuchas, shoyus, misos, and more, demonstrating how to use these ingredients in more than 100 recipes.

This article originally appeared in Sous-Vide magazine’s Spring/Summer 2019 issue.