The Norma Guide to Fermentation

The Noma Guide to Fermen­ta­tion by René Redzepi and David Zilber offers an unprece­dented glimpse into the world of fermen­ta­tion as prac­ticed at Noma, the four-time winner of the title of ​“World’s Best Restau­rant.” At the heart of Noma’s extra­or­di­nary flavors lies fermen­ta­tion — whether it’s the tang of vinegar, the umami of miso, the depth of garum, or the sweet­ness of black garlic. This essen­tial tech­nique serves as the foun­da­tion for many of the restaurant’s iconic dishes.

Designed to empower home cooks, this guide provides approach­able, metic­u­lously tested recipes and tech­niques to create Noma’s exten­sive pantry of ferments. It goes far beyond the usual kimchi and sauer­kraut, diving into koji, kombuchas, shoyus, misos, lacto-ferments, vine­gars, garums, and black­ened fruits and vegeta­bles. Accom­pa­nied by over 500 step-by-step photographs and illus­tra­tions, the book ensures that even complex fermen­ta­tions are acces­si­ble to all.

With more than 100 creative recipes show­cas­ing how to incor­po­rate these trans­for­ma­tive ingre­di­ents, The Noma Guide to Fermen­ta­tion offers a new lens on flavor and the growing culi­nary trend of fermen­ta­tion. Whether for enhanc­ing your pantry or explor­ing a game-chang­ing approach to cooking, this book is an indis­pens­able resource for food enthu­si­asts and fermentation pioneers.