Discover the fermentation techniques behind Noma with René Redzepi and David Zilber. A definitive guide to koji, miso, garum, kombucha, and modern fermentation.
At Noma, four times named the world’s best restaurant, every dish includes some form of fermentation—whether it’s a bright hit of vinegar, a deeply savory miso, an electrifying drop of garum, or the sweet intensity of black garlic.
Fermentation is one of the foundations behind Noma’s extraordinary flavour profiles. Now René Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs the restaurant’s acclaimed fermentation lab, share never-before-revealed techniques for creating Noma’s extensive pantry of ferments.
Conceived specifically to share this knowledge with home cooks and professionals alike, The Noma Guide to Fermentation features more than 750 full-colour photographs—most of them step-by-step—along with meticulously tested, approachable recipes. The book goes far beyond kimchi and sauerkraut, covering koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables.
Perhaps most importantly, it shows how to use these transformative ingredients in 100 original Noma recipes. Fermentation is rapidly becoming one of the most significant movements in contemporary food culture. With The Noma Guide to Fermentation, it is taken to an entirely new level.
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