An innovative bible of fermentation cuisine by René Redzepi, chef of the world-renowned restaurant Noma, and David Zilber, who led the restaurant’s fermentation lab
From traditional Japanese techniques to Nordic flavors,and even ancient seasonings,8key themes feature100+ practical recipes
Lacto-Fermented Fruits and Vegetables (lacto-fermented fruits and vegetables), Kombucha (kombucha), Vinegar (vinegar), Koji (koji), Miso (miso), Shoyu (soy sauce), Garum (garum / fish sauce), Black Fruits and Vegetables (black fruits and vegetables)
It is science and chemistry, with art at its heart
